Vegetable Terrine

    1 hour 20 min

    A delicious and very healthy recipe that can be done any time of the year with different vegetables. You can use tarragon if you can't find sorrel. It's perfect for a party!

    56 people made this

    Serves: 6 

    • 6 leaves gelatine
    • 500ml vegetable stock
    • 250g carrots, peeled and sliced into matchsticks
    • 150g butter beans
    • 200g courgettes, sliced into matchsticks
    • 200g celery or celeriac, peeled and sliced into matchsticks
    • 100g fresh peas
    • 1 tablespoon olive oil
    • 150g fresh sorrel
    • 200g Greek yoghurt
    • 250ml single cream
    • A pinch salt, pepper

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Add the gelatine in a bowl of cold water until soft.
    2. Heat the stock and cook the vegetables one after the other in the stock (15 minutes for the carrots and beans, 10 minutes for courgettes and celeriac, 5 minutes for the peas). Run the vegetables under cold water to stop them cooking.
    3. Wash the sorrel, add the olive oil to a frying pan and cook for 3 minutes, chop then set aside.
    4. In a saucepan, bring cream and yogurt to the boil. Add the chopped sorrel and gelatine. Mix well and remove from heat. Set aside and cool for a few minutes.
    5. Pour approximately 1cm of the cream mixture into a mould and refrigerate. It is better to use a silicone mould, it will be easier to remove for serving. Arrange the vegetables, alternating according to shape, starting with the matchstick vegetables on the bottom and peas in the middle. Pour the remaining cream mixture on top.
    6. Refrigerate the terrine for several hours until firm. If you did'nt use a silicone mould, immerse the mould in boiling water then turn it over - it should release. Serve chilled.

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