Summer Vegetable Terrine


🛒Ingredients (Grocery List)


  • 3 Leeks, white and light green parts, sliced

  • 2 large baking Potatoes, peeled and cut in large chunks

  • 1 large Turnips, peeled and cut in large chunks

  • 2 large Parsnips, peeled and cut in large chunks

  • 1 medium Celery root, peeled and cut in large chunks

  • 1/3 cup Olive Oil

  • Pinch Nutmeg

  • 2 Eggs

  • 1/4 cup Flour

  • Salt and Pepper to taste

  • 10 ounces frozen Spinach, thawed and squeezed thoroughly dry

  • 1/4 cup Basil leaves, packed

  • 1 cup Sun-Dried Tomatoes, soaked in warm water and squeezed thoroughly dry (Passover: 1/3 cup Tomato paste)

  • Red Pepper Sauce

  • 2 Red Peppers

  • 1/2 cup Basil leaves, packed

  • 2 large Cloves Garlic

  • 1/4 cup Olive Oil

  • 2 tbsp Paprika

  • Cayenne pepper to taste

  • Puree all ingredients in a food processor until smooth. Store refrigerated in a glass jar.



🍴Serves: 12

⏰Prep Time: 45 min

⏱️Cook Time: 30 min


🥣Instructions

1. Place the Leeks, Potatoes, Turnips, Parsnips and Celery root, with water to barely cover, in a heavy pot, and bring to a boil. Reduce the heat to medium, cover and cook for 20 to 30 minutes, or until all the vegetables are tender. If you have any liquid left in the pot, reduce on a high flame the mixture must be absolutely dry. Transfer to the bowl of a food processor fitted with a metal chopping blade. Add the Oil, Nutmeg, Eggs, Flour, Salt and Pepper, and process the whole mixture, in batches, if necessary, until perfectly smooth.

2. Preheat the oven to 375 degrees.

3. Grease a 2-quart rectangular mold with straight sides, and line plastic wrap, letting the excess overhang. Divide the mixture in thirds, and place in three bowls. Process one third in the food processor with the Spinach and the Basil until smooth. Pack tightly in the mold. Pack the second (white) third on top of the green layer in the mold. Process the last third with the Sun-Dried Tomatoes until smooth (rinse and dry the bowl of the food processor first to get rid of the green batch), and pack tightly on top of the white layer in the mold. Fold the overhanging plastic on top of the mold. Bake for 1 hour or until the top is firm. Chill the mold. Serve alone or with Red Pepper sauce. Makes a dozen ample first course servings.

💡Tips

  • You can make this terrine a day or two ahead of times and keep it chilled. Feel free to play with other white vegetable that might appeal to you on shopping day: Cauliflower, rutabaga, Fennel etc...