Vegetable Terrine

Hello friends!
The warm days are finally here to stay, bringing with them the scent of barbecues, fresh meals, and the delicious flavors of summer!

And guess what? Today, I’m sharing a recipe that fits perfectly with this vibe…

Here is my vegetable terrine!

I’m sure you’re going to love this recipe—it’s super easy to make and absolutely delicious! Plus, it’s a sneaky way to get those veggie-hesitant eaters to enjoy more greens. ? Let me know in the comments what you think of my vegetable terrine!

For baking, I recommend using a 24 cm or 26 cm loaf pan. You can also make individual portions in ramekins or use a 20 to 22 cm round cake pan.

I usually serve my vegetable terrine as a starter or a light dinner during the week. In that case, I pair it with a fresh green salad and a sauce made with yogurt and tahini (sesame paste) or mustard. It’s also a perfect side dish for a good barbecue (along with all my barbecue salad ideas!). Or simply serve it with grilled fish for a delightful summer meal!

And for all the apéro lovers out there, this recipe works great too! Just use muffin tins or mini-financier molds, and you’ll have delicious bite-sized veggie terrines to share.

Whether hot or cold, this recipe is super versatile and can be adapted to seasonal ingredients. Try adding green beans, eggplant, sweet potatoes, turnips, parsnips, tomatoes, and more! Every time you make it, you can reinvent it with new flavors.

And the best part? You can make it ahead of time—it keeps beautifully in the fridge!

Essential kitchen tools:
? A non-stick pan or sauté pan
? A good paring knife
? A cutting board
? A mixing bowl
? A whisk
? And a 24 cm loaf pan

That’s it! Time to put on your apron and get cooking!

The recipe, Chef!

Print Recipe

Vegetable Terrine

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buffet – végétarienne

Serves: 10 Difficulty: Easy Price: $

Prep Time: 15 min – Cooking Time: 1 hour

Ingredients

• 1/2 oignon jaune
• 3 cuillères à soupe d'huile d'olive
• 2 carottes
• 2 petites courgettes
• 150 g de petits pois frais
• 2 poivrons
• 5-6 feuilles de basilic
• 2 oeufs
• 100 g de farine
• 300 g de crème
• Sel
• Poivre
• 1/4 cuillère à café de paprika
• 1/4 cuillère à café de coriandre moulue (ou de noix de muscade)

Instructions

1

Heat the olive oil in a frying pan.

2

Add the minced onion, and then the minced carrots, courgettes and red pepper.

3

Add salt and cook for 8 to 10 minutes at medium heat.

4

In the meantime, boil salted water in a sauce pan and cook the green peas for 6 minutes.

5

Set the sauté vegetables aside.

6

Drain the green peas and set them aside.

7

Preheat your oven at 180 C / 355 F degrees.

8

Combine the eggs, flour and cream in a large bowl until homogeneous.

9

Add the vegetables and chopped basil.

10

Add salt, pepper and spices. Combine.

11

Pour in your mold.

12

Cook 50 minutes.