David Scott AllenProvencal RecipesStarter CourseTaste

Colourful Curried Vegetable Terrine

curried Vegetable Terrine @CocoaandLavender

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.

 

curried Vegetable Terrine @CocoaandLavender

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.
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Prep Time 1 hr
Total Time 13 hrs
Course Lunch Dish, Side Dish
Cuisine French, Provencal, Vegetarian
Servings 12 people

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 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

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.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

5 Comments

  1. blank
    David
    August 14, 2016 at 11:29 am — Reply

    Thanks for sharing this recipe with your readers, Carolyne! It is a real gem, and perfect for summer!

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    Maureen Deeley
    April 2, 2018 at 12:34 pm — Reply

    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?

    • blank
      CKAdmin
      April 3, 2018 at 1:39 pm — Reply

      Hi Maureen, salt is definitely a personal preference. I might pair this with a red pepper coulis. Enjoy the #tastesofprovence

  3. blank
    David
    April 3, 2018 at 2:26 pm — Reply

    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!

    • blank
      CKAdmin
      April 4, 2018 at 2:30 pm — Reply

      David the only problem would be choosing between fennel or mango chutney! They both sound delicious :-)

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