{ vegetable terrine }

I don't think I have been more nervous about a recipe working than I was when I tested this vegetable terrine. It is quite time consuming, and I really wanted it to work out for dinner. It turned out that I was nervous for nothing. It worked perfectly, looked pretty and tasted amazing. What a great dish to serve as a side, or as a vegetarian option and addition for roast or ham in the holiday table.

Ingredients (makes 10 slices)

{ broccoli layer }

- a large head of broccoli (approx. 14 ounces/400 g)

- 4 tablespoons creme fraiche

- 1 tablespoon corn starch or potato flour

- 3 eggs

- 1/2 cup (1.2 dl) parmesan cheese

- 2 tablespoons fresh basil

- salt & pepper

{ carrot layer }

- 6 medium carrots (approx. 17 ounces/500 g)

- 1 onion

- 4 tablespoons creme fraiche

- 1 tablespoon corn starch or potato flour

- 1 tablespoon honey

- 3 eggs

- 5 ounces (140 g) soft goat cheese

- a touch of chili podwer  

{ crust }

- quiche or pie crust, store-bought (approx. 14 ounces/400 g)

- egg for brushing

Chop and cook the broccoli in boiling water until soft. Drain well and puree until smooth using a food processor or a stick blender. Add in the creme fraiche. You can also use thick sour cream instead of creme fraiche. Add in corn starch, eggs, finely grated parmesan and finely chopped fresh basil. Stir until the mixture is smooth, and season well with salt and pepper. Set the broccoli filling aside.

To prepare the carrot layer, peel and cut the carrots. Cook the carrots in boiling water until soft, and drain just like the broccoli. In a separate bowl, puree the carrots and finely chopped onion. Add in creme fraiche, corn starch, runny honey, eggs and goat cheese. Puree until the goat cheese is combined, and the mixture is even.

Roll out a quiche or pie crust. Tuck it in a greased loaf pan, approximately 9 inches/23 cm long. Make sure the corner don't have holes in them. Roll another piece of the dough to act as the cover for the terrine. Pour the carrot mixture in the bottom of the crust. Carefully pour the broccoli mixture on top of the carrot layer.

Brush the edges of the dough with lightly whisked egg. Place the dough cover on top, and press firmly on the egg brush edges. Poke the top with a fork a few times, and brush lightly with egg. Bake at 350 F (175 C) for 1  1/2 hours covered loosely with foil. Lower the temperature to 300 F (150 C), and cook for 30 more minutes. Let cool completely in the pan.

Turn the pan over and tap on the bottom to remove the terrine. You can prepare this dish the day before serving, and store it in the pan covered in the fridge. Slice with a sharp knife, and gently reheat in the oven before serving.

{ recipe adapted from kaikkien aikojen joulu magazine }

Comments

[guldtjej]

i just found your blog and i love it! i will come back soon :)