Colourful Curried Vegetable Terrine
This 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
- 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 halved lengthwise and then each half cut into 4 spears
- 1 cup + 2 tbsp Crème fraiche
- 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
- 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.