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Gold Vegetables Terriner In Basil Aspic

Fat.Freedom's picture
Ingredients
  Boiling water 1 1⁄4 Cup (20 tbs)
  Chopped fresh basil 1⁄2 Cup (8 tbs)
  Carrots 2 Large, peeled and thinly sliced lengthwise (About 10 Ounces Total)
  Zucchini 12 Ounce, diced into paper thin rounds (1 Large Zucchini)
  Portobello mushrooms 6 Large, thoroughly cleaned, stems snapped off (About 6 Ounce)
  Plum tomatoes 2 , sliced into rounds (About 6 Ounce)
  Thin asparagus 6 Ounce, cut into 3 inch spears
  Red bell pepper 1 Large, seeded and sliced (About 10 Ounce)
  Eggplant 1 Small, thinly sliced (About 10 Ounce)
  Unflavored gelatin 4 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Mix the boiling water with the basil and set aside.
Line a 914 inch loaf pan with plastic wrap, leaving enough over lap to seal the terrine after the pan has been filled.
Bring a pot of water to a boil.
Blanch the carrots for 2 minutes in boiling water, transfer them to a colander, rinse with cold water, and drain on paper toweling.
While the carrots are draining, blanch the zucchini for 15 seconds, rinse, and drain.
Place the carrots lengthwise on the bottom of the plastic lined loaf pan, then stand any remaining slices upright along all the sides, allowing the strips to drape over the sides of the pan.
Reserve any leftover slices.
Layer the zucchini over the carrot, overlapping rounds in a fish scale pattern.
Dust with salt and pepper.
Blanch the mushrooms for 10 seconds, and drain.
Dump the water from the pot, refill, and bring to a boil.
Salt and pepper both sides of the mushrooms lightly, then layer them in the pan over the zucchini, cutting the mushrooms as needed to fit.
Next, add a layer of sliced tomatoes; dust with salt and pepper.
When the fresh water has come to a boil, add the asparagus spears and blanch for 15 seconds.
Rinse and drain.
Layer the spears lengthwise to cover the tomatoes and dust them with salt and pepper.
Blanch the red pepper strips for 30 seconds, rinse, drain, and layer over the asparagus.
Blanch the eggplant for 30 seconds, rinse, drain, and layer on top.
Put the basil water in a small saucepan and place over medium heat just until the liquid begins to give off steam.
Add the gelatin, reduce the heat to low, and stir with a wooden spoon until the gelatin is completely dissolved and the mixture begins to thicken.
Pour over the vegetables in the loaf pan.
Fold the overhanging carrot strips over the top and add any that were reserved from the first step of assembly.
Don't worry about any gaps or irregularities on the surface, as this will be the bottom of the finished terrine.
Close the plastic wrap over the pan and top with an additional layer of doubled plastic wrap to seal.
Put the loaf pan onto a large plate and weigh the pan down with another loaf pan of the same size filled with water, bags of dried beans, or anything else sufficiently heavy, or with a brick.
Refrigerate for at least 3 hours to allow the basil aspic to form and the terrine to set.
To unmold, open the plastic wrap, put a serving plate upside down on top of the loaf pan, flip, and remove the plastic.
Cut into 8 slices.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
8

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2 Comments

Anonymous's picture
gelatin isn't vegetarian, and so the recipe shouldn't be tagged as such.
editor's picture
Please check; we have corrected the same. Thanks