Summer Vegetable Terrine
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 medium
Carrot (thinly sliced crosswise)2 cups
White Wine (dry)1 tsp
Salt3.25 cups
Water (cold)4.5 tsps
Gelatin (from two 1/4-oz envelopes)450 g
Haricot (verts, trimmed)450 g
Wax Beans (trimmed)Directions:
1
Season with salt and pepper
2
Roast beets: Put oven rack in middle position and preheat oven to 450°F
3
Trim beets, leaving 1/2 inch of stems intact
4
Divide between 2 sheets of heavy-duty foil and wrap foil to enclose beets
5
Roast in a shallow baking pan until very tender, 1 to 1 1/2 hours
6
Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large
7
Put oven rack in middle position and preheat oven to 450°F
8
Trim beets, leaving 1/2 inch of stems intact
9
Divide between 2 sheets of heavy-duty foil and wrap foil to enclose beets
10
Roast in a shallow baking pan until very tender, 1 to 1 1/2 hours
11
Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large
12
Season with salt and pepper
13
Make gelatin mixture while beets roast: Halve leeks lengthwise, then coarsely chop
14
Wash leeks in a bowl of water, agitating them, then lift out with a slotted spoon and transfer to a 3-quart saucepan
15
Add carrots to leeks along with sliced celery, shallots, wine, salt, peppercorns, and 3 cups cold water and bring to a boil, then reduce heat and simmer, uncovered, 30 minutes
16
Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes
17
Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids
18
If stock measures more than 2 1/2 cups, return to saucepan and boil until reduced to 2 1/2 cups, about 10 to 15 minutes
19
If there is less, add water
20
Season with salt and pepper
21
Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved
22
Set aside
23
Halve leeks lengthwise, then coarsely chop
24
Wash leeks in a bowl of water, agitating them, then lift out with a slotted spoon and transfer to a 3-quart saucepan
25
Add carrots to leeks along with sliced celery, shallots, wine, salt, peppercorns, and 3 cups cold water and bring to a boil, then reduce heat and simmer, uncovered, 30 minutes
26
Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes
27
Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids
28
If stock measures more than 2 1/2 cups, return to saucepan and boil until reduced to 2 1/2 cups, about 10 to 15 minutes
29
If there is less, add water
30
Season with salt and pepper
31
Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved
32
Set aside
33
Prepare beans: Boil haricots verts and wax beans in separate batches in a 5- to 6-quart pot of boiling salted water, uncovered, until very tender, 6 to 7 minutes per batch, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking
34
Drain in a colander and pat dry
35
Transfer to a large bowl and season with salt and pepper
36
Boil haricots verts and wax beans in separate batches in a 5- to 6-quart pot of boiling salted water, uncovered, until very tender, 6 to 7 minutes per batch, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking
37
Drain in a colander and pat dry
38
Transfer to a large bowl and season with salt and pepper
39
Assemble terrine: Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side
40
Pour about 1/2 cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes
41
Lay one third of beans lengthwise over set gelatin layer
42
Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together)
43
Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs
44
Stir remaining gelatin mixture again, then slowly pour in all but 1/2 cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture
45
Chill, uncovered, until top is set, 1 1/2 to 2 hours
46
If reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine
47
Chill until firm, about 2 hours
48
Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side
49
Pour about 1/2 cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes
50
Lay one third of beans lengthwise over set gelatin layer
51
Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together)
52
Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs
53
Stir remaining gelatin mixture again, then slowly pour in all but 1/2 cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture
54
Chill, uncovered, until top is set, 1 1/2 to 2 hours
55
If reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine
56
Chill until firm, about 2 hours
57
To serve: Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on plastic overhang to help unmold (discard plastic wrap)
58
Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady
59
Drizzle oil (1/4 cup) around plates and sprinkle fleur de sel and pepper over oil and terrine
60
Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on plastic overhang to help unmold (discard plastic wrap)
61
Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady
62
Drizzle oil (1/4 cup) around plates and sprinkle fleur de sel and pepper over oil and terrine