Spring Vegetable Terrine

Course:

Appetizer

Practical information

Prep time

1 h
Cooking

20 min
Difficulty

Pause

1 h
Ready in

2 h 20
Price

Recipe
Comments (0)

Recipe's Ingredients

2.5 tablespoons butter
2 tablespoons nouilly prat, or other dry white vermouth
8 leaves gelatin
fine salt and freshly ground white pepper
4 medium stalks green asparagus
1 medium zucchini
1 or 2 medium carrots

1 tablespoon minced shallots
1 handful flat-leaf parsley
cauliflower sauce
150 g common mushrooms, 1/8" dice
5 g dried morel mushrooms, hydrated
350 ml heavy cream

Recipe preparation steps
1

Chill the terrine in the refrigerator until needed.
2

Heat 2 tablespoons of butter in a small frying pan over medium heat. Add the diced mushrooms. Sprinkle the mushrooms lightly with a little fine salt to draw out some of the mushroom's water. Cook the mushrooms, stirring occasionally until the mushrooms are tender.
3

Add the Nouilly Prat and ignite the wine. Continue cooking until the wine is all evaporated. Add 300 ml cream and bring to a boil. When boiling remove from the heat.
4

In the meantime, separate the leaves of gelatin and place them in a glass of cold water to soften. When soft, drain the gelatin, squeeze out the water, and add it to the hot mushroom cream mixture. Stir to dissolve the gelatin. Spoon a layer of the mixture into the bottom of the terrine. Return the terrine to the refrigerator. Set the frying pan aside to cool. Do not refrigerate.
5

While the mushroom-cream mixture is being prepared, cut the vegetables to size. A single layer of each vegetable should fit in the terrine with about a half centimeter space between each piece and between the pieces and the sides of the terrine. No space is required at the ends. Trim the asparagus to length. Cut the zucchini lengthwise into quarters. Trim the quarters to length and square them off so they fit the terrine. Trim the carrots to length and cut four "squarish" pieces from them.
6

Bring a large saucepan of heavily salted water to a boil. Cook the asparagus, zucchini, and carrots until tender. Shock in an ice bath. Drain well and set aside in a refrigerator.
7

Thoroughly drain the morel mushrooms. Trim the feet from the mushrooms and slit the side of each cap so they can open flat. Heat ½ tablespoon butter in a small frying pan over medium heat. Sweat the shallots until tender. Add the mushrooms and a splash of water. Quickly cook the mushrooms until they start to soften. Set aside in the refrigerator to cool.
8

Remove the terrine from the refrigerator. Arrange the asparagus on a single layer in the bottom of the terrine. Leave space between the asparagus and the sides of the terrine and between each of the spears. Carefully ladle enough of the mushroom-cream mixture over the asparagus to barely cover them. Return the terrine to the refrigerator.
9

When the asparagus layer has solidified, remove the terrine from the refrigerator. Arrange the carrots in a single layer in the terrine similar to the asparagus. Carefully ladle enough of the mushroom-cream mixture over the carrots to barely cover them. Return the terrine to the refrigerator.
10

When the carrot layer has solidified, remove the terrine from the refrigerator. Arrange the morel mushrooms and shallots in a single layer. Cut the odd pieces to cover any open spots. Leave a centimeter border on the sides. Ladle enough of the mushroom-cream mixture over the mushrooms to cover them. Return the terrine to the refrigerator.
11

When the morel mushroom layer has solidified, remove the terrine from the refrigerator. Arrange the zucchini pieces in the terrine similarly to the other layers. Carefully ladle enough of the mushroom-cream mixture over the zucchini to barely cover them and fill the terrine. Return the terrine to the refrigerator.
12

To prepare the sauce decoration, bring a small saucepan of heavily salted water to a boil. Blanch the parsley until tender, about 3 minutes. Drain the parsley, cool in an ice bath, drain again and squeeze out as much water as possible. Add the parsley to the bowl of a small food processor along with the remaining cream. Process until totally pureed. Set aside until needed.
13

When the terrine is fully chilled, carefully remove the contents. Wrap the contents so the sides are enclosed in a single layer of plastic wrap. Fold the excess over the ends. Chill the bundle until time to plate.
14

Place the parsley-cream in a filling bag.
15

To plate, spoon some sauce on a chilled serving plate. Use the back of the spoon to spread the sauce in a circle. Pipe a series of dots with the decorating cream around the perimeter of the sauce. Carefully slice the terrine with a knife dipped in hot water and dried on a towel. Place a slice in the center of the sauce. Repeat the process for the other servings.
Ready !