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Simple Vegetable Terrine Cooking Recipes

Vegetable Terrine


For the most part, I find vegetable terrines insipid, watery molds that are better for you than good to eat. This one is not only colorful and easy on your diet; it tastes like something special as well. I like to serve it as a dinner party first course or as a luncheon dish on its own, with sun ripened fresh tomatoes on the side, or as part of a cold buffet.


Makes 8 to 10 servings

  • Butter, softened

  • 2 tablespoons olive oil

  • ½ medium size onion, finely minced

  • 2 cloves garlic, minced

  • 2 small types of greens zucchini, trimmed and grated

  • Slat and freshly ground black pepper to taste

  • 3 tablespoons chopped fresh basil, plus leaves for garnishing

  • 1 teaspoon grated fresh ginger

  • ½ teaspoon ground ginger

  • 2 medium size carrots, sliced, steamed until very tender, and pureed in a food processor

  • 1 teaspoon fresh lemon juice

  • 1 pound spinach, stemmed, cooked in the water that clings to the leaves after washing until wilted, well drained, liquid squeezed out and very finely chopped

  • ¼ cup finely ground plain dried bread crumbs

  • 1 cup low fat ricotta cheese, beaten until very smooth

  • 1 large whole egg, beaten

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • Raw salsa

  • Leaf lettuce (optional)

  1. Preheat the oven to 350 F. Generously butter a standard loaf pan. Line the bottom of the pan with waxed paper or parchment. Butter the paper lining also.

  2. Heat the olive oil in a medium size heavy skillet over medium heat. Add the onion, garlic, and zucchini. Cook, stirring, until translucent and very tender, about 10 minutes, season well with salt, pepper, and basil. Puree the mixture in a food processor. Set a side.

  3. Beat the grated and ground ginger into the pureed carrots. Season well with the salt and pepper.
    In a small bowl, stir the lemon juice into the spinach.

  4. In a medium size bowl, beat together the bread crumbs, ricotta, and egg. Beat one third of this mixture into the zucchini, and one third into the carrots. Beat one third into the chopped spinach. Season well with salt and pepper. Stir in the nutmeg and allspice.

  5. Spread the carrot mixture in the bottom of the prepared pan. Spread the spinach mixture on top of the carrots. Spread the zucchini mixture on top of the spinach. Press gently on the zucchini, to eliminate any air. Pick up the pan and slap it down on the counter to settle the terrine.

  6. Cover the pan tightly with aluminum foil. Put the filled pan in a deep baking pan. Pour in enough boiling water to reach halfway up the sides of the pan. Bake for 1 hour.

  7. Remove the baking pan from the oven and cool the terrine completely. Refrigerate overnight.

  8. To serve, run a knife around the sides of the pan. Invert onto a serving plate that has been very lightly sprinkled with water. (This allows you to gently reposition the terrine without breaking it if it doesn’t unmold in exactly the right place on the plate.) Lift off the pan. Gently peel off the paper.

  9. Garnish the terrine with fresh basil leaves. Use a serrated knife to cut the terrine into slices. Serve each slice on a chilled serving plates, on a lettuce leaf if you like. Pass a bowl of raw salsa separately.

More about Simple Types of Greens Zucchini Cooking Recipes


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