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Terrine Of Garden Vegetables

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Ingredients
  Green beans 1⁄2 Pound, trimmed
  Carrots 4 Large, trimmed
  Artichokes 6
  Romaine head 1
  Frozen peas package 5 Ounce (Use 1/2 Of A 10 Ounce Package)
  Defatted chicken broth 1 3⁄4 Cup (28 tbs) (Use Homemade Or Commercial Variety Degreased Chicken Broth)
  Unflavored gelatin 1 Ounce (4 Envelopes, 0.25 Ounce Each)
  Prepared white horseradish 2 Tablespoon
  Yogurt horseradish sauce 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Chill a 6-cup charlotte mold in freezer.
Cook green beans 7 minutes in covered saucepan in just enough unsalted boiling water to cover.
Drain well, reserving cooking liquid.
Transfer beans to small bowl, cover and refrigerate.
Boil reserved cooking liquid over high heat until reduced to 2 tablespoons.
Cook carrots in covered saucepan in just enough unsalted water to cover until very tender.
Drain well, reserving cooking liquid.
Let carrots cool slightly, then chop coarsely.
Transfer to separate bowl, cover and refrigerate.
Boil cooking liquid over high heat until reduced to 2 tablespoons.
Add to bean liquid.
Cook artichokes in boiling salted water until tender.
Drain well.
When cool enough to handle, remove leaves and chokes; reserve hearts for terrine.
Transfer hearts to separate bowl and chill.
Wash romaine, discarding coarser ribs.
Blanch dark green leaves 2 minutes.
Drain well.
When cool enough to handle, shred as for coleslaw.
Refrigerate.
Cook peas in boiling water 3 minutes.
Drain well.
Transfer to separate bowl, cover and refrigerate.
Combine bean and carrot cooking liquids with enough chicken broth to measure 3 cups.
Add gelatin and let stand 5 minutes to soften.
Transfer to small saucepan and heat gently, stirring until gelatin is dissolved.
Remove from heat, taste and season with salt, pepper and horseradish, blending well.
Remove mold from freezer and quickly swirl several tablespoons of gelatin mixture around sides and bottom (it should set: almost immediately).
Crisscross a few green beans on bottom of mold to make a lattice pattern.
Stand a few more beans upright around edge (longer ones will be trimmed later).
Layer carrots evenly over latticed beans.
Top with peas.
Arrange remaining beans over peas.
Top with shredded romaine.
Place 1 artichoke heart in center of mold and surround with remaining 5.
Slowly add remaining gelatin to mold.
Refrigerate until set.
When set, trim any beans extending over mold.
To serve, dip terrine briefly into pan of hot water and invert onto platter.
Cut into wedges and serve with Yogurt-Horseradish Sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Feel: 
Cool
Ingredient: 
Vegetable
Interest: 
Healthy

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