Colourful Curried Vegetable Terrine
David Scott Allen · Provencal Recipes · Starter Course · TasteThis Cocoa & Lavender is perfect for vegetarians, but we are pretty sure even your carnivore friends will be begging for seconds. David combines bright colours, fresh vegetable (in season) and a zesty curry flavour into an all-star dish. This terrine can be served as an appetizer with drinks, as a starter course or as a light meal with a salad.
Terrine de Légumes au Curry – Curried Vegetable Terrine
This curried vegetable terrine was inspired by our trip to Provence with the Susan and Towny (Modern Trobadors) in 2008. As always, the original recipe "needed" some tinkering and I think my version will delight you.It can be served plain, as seen here, or with a sauce; in this case our next course is sauced so I opted to forgo the sauce for this fête.
Ingredients
- 2 lbs carrots trimmed, peeled and cut into slices
- 8 large Swiss chard leaves cut in half lengthwise, tough central stems removed
- 12 asparagus spears trimmed to 8-inches and bottom parts of stalk peeled
- 16 green beans trimmed at the ends
- 2 small zucchini (courgette) halved lengthwise and then each half cut into 4 spears
- 1 cup + 2 tbsp crème fraîche
- 1 tsp Curry powder use good quality curry
- to taste kosher salt
- to taste freshly ground white pepper
- 2 tbsp powdered gelatin
- 1/4 cup Water
- 16 grape tomatoes cut in halves
Instructions
- Fill a large soup pot with water and boil.
- Cook the carrots for 25 minutes and remove with a slotted spoon; put them in the bowl of a food processor.
- Using the same water, blanch the chard leaves for 10 seconds each, remove carefully with a slotted spoon and drain flat on paper towels.
- In the same water, separately cook the asparagus spears, zucchini, and beans until tender – about 3-5 minutes for each, depending on their size.
- Refresh the vegetables in iced water to keep their color.
- Oil the interior of a terrine mold (8-inch x 3-inch x 3½-inch) and line with plastic wrap, leaving enough hanging over the edge to fold back over and cover the mold.
- Line the mold with the chard leaves, leaving no gaps in bottom or sides, and leave excess hanging over to cover the top.
- Purée the carrots with the crème fraîche in the processor.
- Season well with curry powder, salt and pepper. Put ¼ cup cold water in a small bowl and sprinkle with the gelatin.
- Leave for 5 minutes until spongy, then put the bowl over a pan of simmering water until melted and clear.
- You may need to add another tablespoon or so of water to get the gelatin to the correct consistency.
- Add to the carrot purée and mix well.
- Spoon a quarter of the purée into the mold, then arrange six asparagus spears on top, followed by the zucchini in one flat layer.
- Add another quarter of the purée and arrange the tomatoes, cut side up. Spoon another quarter of the purée arrange the green beans followed by the remaining asparagus.
- Finish up the carrot purée and then fold in the chard leaves and plastic wrap to cover.
- Refrigerate overnight.
- Unmold, remove plastic and cut into ½-inch to ¾-inch slices and serve with sauce, if desired.
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
The Apt Lavender Festival Lavender EverywhereRelated Provence Articles
Try this Sweet Treat from Nice: La Tourte aux Blette Sucrée
January 25, 2017
During my walking tours of Nice, I like to introduce visitors to local specialties. For this purpose, I often offer them a taste of a signature dish from Nice: “La tourte aux blette” (Swiss chard pie). There are two types of this delicious tart, one sweet and one savoury. The first one is my favourite. …
Curried Chickpea Terrine de Pois Chiche au Curry Maison
July 16, 2018
This curried chickpea terrine is simple to make, and the homemade curry adds an exotic flavour. Serve the terrine cold as an appetiser with chilled Provencal rosé or another beverage of your choice. Keep the homemade curry powder in a jar with a good seal, it will keep for an extended period, and you can use it in many recipes.…
Petits Farcis Provencal Tomatoes Stuffed with Basil
May 15, 2020
Petits Farcis are seasonal vegetables stuffed with a sausage meat mixture and then baked. The vegetables are often tomatoes, zucchini, eggplant, sweet onions and even mushroom caps.…
Easy Summer Salad Tomato Mozzarella
July 1, 2022
The Eastern part of Provence had long been Italian, so it would be no surprise that tomato mozzarella would be a summer dish often served in restaurants from Avignon to Nice on the French Riviera. Below is my easy recipe for the perfect summer salad – Tomato Mozzarella. Add local goat cheese for dessert and …
7 Comments
Thanks for sharing this recipe with your readers, Carolyne! It is a real gem, and perfect for summer!
I made this and found the presentation beautiful. The taste was pretty bland so will increase the salt in the carrot puree. But I think it definitely needs a sauce. What do you recommend?
Hi Maureen, salt is definitely a personal preference. I might pair this with a red pepper coulis. Enjoy the #tastesofprovence
Thanks, Maureen! That is a great question. For starters, you might try increasing the spices in the terrine – the salt, as Carolyne suggests, but also the curry. As for an accompaniment – I like her idea of a red pepper coulis. You might also consider a mango or fennel chutney, to go with the curry. With all the cream within, I probably would avoid cream-based sauces. I hope that helps! Thanks for writing!
David the only problem would be choosing between fennel or mango chutney! They both sound delicious :-)
Please don’t recommend this recipe for your vegetarian friends since gelatin is most definitely not vegetarian!
This came up while looking for a vegan recipe since I can no longer use my vegetarian recipe because it uses eggs to hold it together, maybe that could be an idea instead of gelatin?
All the best!
Hello, you are correct gelatin is not typically vegan. However there are some suitable alternatives such as agar agar – here is one brand. Cornstarch is another option. I hope that you enjoy the recipe.