Vegetable Terrine

Perfect as an appetizer or light main dish, this French-style Vegetable Terrine can be served chilled or at room temperature and pairs beautifully with salads, bread, or as a first course. Whether you’re hosting a dinner party or looking for a unique vegetable dish, this layered vegetable terrine is an impressive and flavorful choice.

Love an elegant dish and want more, then try our Creamy Chicken with Morels (elegant made easy) or Julia Child’s Lobster Souffle, a masterful, amazing recipe.

I have loved this Vegetable Terrine recipe for a long time now. I have seen Laura Calder make this many times. She used to be on TV in the morning when I was getting ready, and I so enjoyed watching her. My girlfriend Karen met her at a book signing and so graciously got a signed copy of her latest cookbook for me for Christmas. I was thrilled.

What Ingredients are in this Vegetable Terrine?

This is a great make-ahead recipe for spring and summer that I would substitute for a soup or salad course. The ingredients are pretty straightforward and are usually readily available year-round at your grocer.

How to Make a Vegetable Terrine

This recipe does take a little time to prepare. You have to be organized; it’s not a dish that you can pull together at a moment’s notice. 

That said, this recipe is definitely worth the effort! It’s wonderfully tasty and stunningly beautiful! Everyone is going to love this amazing dish!

Recipe

Bring a large pot of salted water to a boil. Blanch the Swiss chard for one minute.

Remove the leaves and immediately rinse under cold water to set the color. Lay out on tea towels and pat dry carefully.

Butter a terrine 10×6″ or 9×5″ loaf pan. Neatly lay out the Swiss chard into the dish to cover the dish completely and let excess overhang.

Cook the cauliflower, peas, and carrots one at a time until well done in salted boiling water. They should be very tender.

Drain and run under cold water to set the color. Roast the pepper under the broiler until the skin is blackened and the pepper is cooked. Remove the skin and seeds and cut them into pieces.

Individually blend each vegetable with one egg, 1/4 cup cream, and salt and pepper to taste. Pulse to a smooth puree. Note: Don’t use a really high-powered blender or the highest speed, as the consistency will be off. You want this smoothly blended but not pulverized. Pour into a small bowl.

Pureed Vegetables

Rinse out the blender and then do the next vegetable, pouring it into a bowl and continuing until all vegetables are done. Lastly, blend the cheese with an egg, 1/4 cup cream, and salt and pepper to taste.

Layering

Spoon the carrot into the terrine first and smooth out to the edges. Then spoon in the cauliflower carefully.

Don’t pour them in as they will all blend together. Smooth cauliflower out to the edges.

Next, spoon in the peas, then the parmesan mixture, ending with the red pepper.

Baking

Fold the overhanging leaves over and bake in a water bath at 350F for one hour and fifteen minutes, until set.

Remove the terrine from the bath and let cool completely on a wire rack.

Chill overnight in the refrigerator so that it sets well.

A half an hour before serving, take the terrine out of the refrigerator. When ready to serve, turn the terrine out onto a cutting board and slice.

Serve instead of a soup or salad course.

Recipe Pro Tips

Season Every Layer

Lightly season each layer so the entire terrine is flavorful.

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Use the Right Binder

Eggs, cream, cheese, or gelatin help hold everything together. Make sure it’s evenly distributed. In our case, it is the egg that will bind it all together.

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Pack Layers Tightly

Spread out smoothly as you layer to eliminate air pockets and create clean slices.

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Line the Pan

Butter the pan and make sure the Swiss chard is evenly distributed throughout the pan, covering it all and leaving enough overhang.

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Chill or Rest Fully

Let chill for 24 hours to set. Which is a nice make-ahead serving. Take out 1/2 hour before serving to warm slightly.

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Use a Sharp Knife to Slice

Wipe the knife between cuts for neat, defined layers.

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Keep It Simple & Colorful

Use a mix of vibrant vegetables for the most visually appealing result. The vegetables in this terrine are perfectly matched and gorgeous for spring and summer.

Pin it HERE!

Pin it HERE!!

Vegetable Terrine

Tara Noland

This beautiful vegetable terrine is perfect for any elegant dinner occasion from Easter to Thanksgiving to Christmas!

4.84 from 6 votes

Print Recipe Save Recipe Saved! Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 30 minutes mins

Additional Time 12 hours hrs

Total Time 14 hours hrs 10 minutes mins

Course Side Dishes

Cuisine American

Servings 6 Servings

Calories 321 kcal

Ingredients

 

• 4 large swiss chard leaves or 8 large beet greens
• Kosher salt
• Fresh ground pepper
• 4 oz. cauliflower florets
• 4 oz. green peas
• 4 oz. carrots
• 4 oz. red pepper seeded
• 1 1/2 oz. grated parmesan cheese
• 5 eggs
• 1 1/4 cups heavy cream

Instructions

 

• Bring a large pot of salted water to a boil. Blanch the swiss chard for one minute.
• Remove the leaves and immediately rinse under cold water to set the color. Lay out on tea towels and pat dry carefully.
• Butter a terrine 9×5" or 10×6". Neatly lay out the Swiss chard into the dish to cover the dish completely and let excess overhang.
• Cook the cauliflower, peas, and carrots one at a time until well done in salted boiling water. They should be very tender.
• Drain and run under cold water to set the color. Roast the pepper under the broiler until the skin is blackened and the pepper is cooked. Remove the skin and seeds and cut them into pieces.
• Individually blend each vegetable with one egg, 1/4 cup cream, and salt and pepper to taste. Pulse to a smooth puree. Note: Don't use a really high-powered blender or the highest speed, as the consistency will be off. You want this smoothly blended but not pulverized.
• Pour into a small bowl.
• Rinse out the blender and then do the next vegetable, pouring it into a bowl and continuing until all vegetables are done. Lastly, blend the cheese with an egg, 1/4 cup cream, and salt and pepper to taste.
• Spoon the carrot into the terrine first. and smooth out to the edges. Then spoon in the cauliflower carefully.
• Don’t pour them in as they will all blend together. Smooth cauliflower out to the edges.
• Next spoon in the peas, then the parmesan mixture ending with the red pepper.
• Fold the overhanging leaves over and bake in a water bath at 350F for one hour and fifteen minutes, until set.
• Remove the terrine from the bath and let cool completely on a wire rack.
• Chill overnight in the refrigerator so that it sets well.
• A half an hour before serving, take the terrine out of the refrigerator. When ready to serve, turn the terrine out onto a cutting board and slice.
• Serve instead of a soup or salad course.

Equipment

Stoneware Loaf Pan | Non-Stick for Perfect Baking and Bread Making | 1lb Loaf Pan [Sage Green]

BLACK+DECKER Countertop Blender with 6-Cup Glass Jar, 10-Speed Settings, Black

12” Brisket Knife for Carving & Slicing Meat – Ultra Sharp

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 321kcalCarbohydrates: 16gProtein: 13gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 217mgSodium: 534mgFiber: 6gSugar: 6g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!