‘La Terrine de legumes’ – An Easter brunch favorite

March 17th, 2013 § 2 comments

Spring vegetable terrine | photo Geralda @ Spresso.nl
I’ve always loved Easter brunch.
And the egg hunt. Oh yes, the egg hunt… I still bother Dutchie and all my friends every year, begging for it like a 5 years old. Soon, it will be Petit Tom 😉
And then there is la Brioche (de papa) , et la Terrine de legumes (de Maman)… It’s ok. I’ll bake them.

I’ve been trying to share the recipe of the latter with you for I don’t know how long, but somehow, every time, something got In the way. Time passed, Easter and Spring came and went and it didn’t happen.

Spring vegetables  | photo Geralda @ Spresso.nl

Last year I even got my friend Geralda to join me for an afternoon baking-styling-shooting-eating La Terrine… It was great fun and ended up with the lovely shots you see in this post.

Spring vegetable terrine | photo Geralda @ Spresso.nl

At last, today, i get to share La Terrine with you,
It is not la Terrine de Maman, but it’s close.
It is a bit different every time… It’s good.
It is the quintessence of a spring.

Multicolor veggies, fresh herbs, cream, cheese and eggs.

Fresh, simple, soothing. It seems we could all use a bite of la Terrine with that terrible weather around.

Spring vegetable terrine | photo Geralda @ Spresso.nl

Merci Geralda! and Happy Spring to all!

Ps. Pictures in this post are from my friend Geralda (except the one behind the scene).  Geralda owns the perky design studio Spresso in The Hague. Have a look at her portfolio!

Spring vegetable terrine

 

Spring vegetable terrine

Terrine de legumes primeurs
serves 8.
 prep: 20 min. bake: 45 min @ 180 °C/350 °F. rest: 2 to 3hrs.

Ingredients:
. 150 g fresh shelled peas or 2oo g zucchini cut in julienne (thin sticks)*
. 200 g young carrots, peeled and cut in julienne (thin sticks)
. 200 g young turnips, peeled and cut in julienne (thin sticks)
. 1 large handful mixed fresh herbs (basil, parsley, chervil, chives, etc.), thinly chopped
. 150 g ricotta
. 20 cl whipping cream
. 3 eggs
. 1 tsp olive oil
. Sea salt and freshly ground pepper to taste

. Fit the inside of a cake tin or terrine shape with baking paper lightly greased with butter or vegetable oil.

. Preheat the oven at 170 deg C/340 deg F. Prepare a ‘Bain marie’: choose an oven dish large enough to contain the cake tin or terrine shape. Fill it half way with warm water and put it in the oven.

. Parboil the vegetables separately for 5 minutes in salted boiling water. Drain and leave to cool.

Spring vegetable terrine - Making off | photos Geralda @ Spresso.nl

. Prepare the ricotta filling: Beat the eggs with the ricotta and olive oil until well incorporated. Pour in the whipping cream and keep mixing until homogenous. Season to taste with salt and pepper. Finally toss in the fresh herbs.

terrin_web_trio2

. Dress the terrine: spread a little bit of the ricotta filling on the bottom (which will later be the top), add a first layer of vegetables, then some ricotta filling, then some turnips, then some ricotta filling then some carrots and so on until you finish the vegetables. Make sure to finish with some of the ricotta filling.

Spring vegetable terrine - Making off | photos Geralda @ Spresso.nl

. Put the terrine in the Bain Marie, covered with cooking foil. Bake at 180 deg C/350 deg F for about 45 min until the terrine has set and the point of a knife comes out clean.

. Remove from the oven and leave to cool completely on a rack at room temperature.. Then forget it in the refrigerator for at least a couple of hours before serving.

. Serve cold during a buffet or a starter with mixed young leaves. You can serve it with a lemon, herb and yoghurt sauce, or a fresh tomato sauce made of raw peeled and seeded tomatoes, blended smooth with 1 small clove (germ removed), fruity extra virgin olive oil, a dash of lemon juice, basil and a strawberry or two.

Bon appétit!


* when cooking with Geralda, I had run out of peas so I used 200 g zucchini instead, cut in thin strips. You could also use fava beans, beans, etc… You can actually adapt this recipe to about ay season by changing the vegetables.

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