VEGETARIAN TERRINE
This dish is great as a main course on a hot summer night or as a starter to a fancier meal. It's served cold so it's a great make-ahead dish. Recipe found at easy-french-food.com
Provided by loof751
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop the zucchini and onions finely. Heat the oil in a skillet and cook the zucchini and onions on medium heat until very soft, about 15 minutes. Remove from the stove and smash them with a fork.
- Soak the bread in the milk and smash it to a fairly smooth consistency. Add the zucchini to this along with the eggs, nutmeg, salt, and pepper. Mix well.
- Butter a 2 quart glass loaf pan and add half of the mixture, pressing it firmly to the bottom in one even layer. Add the spinach all in one neat layer and sprinkle with a little salt and tarragon if you wish. Finish with the other half of the egg mixture.
- Place the loaf pan in a larger dish, then add water to the larger dish to half-way up the sides of the loaf pan. Bake at 325° F for 1 hour and 15 minutes. Turn off the heat and leave the terrine in the oven for another 15 minutes. Remove from the oven, allow to cool, and refrigerate for several hours or overnight before serving. Cut into slices to serve.
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Ratanang Thudinyane
[email protected]This terrine was too dense for my liking. I think I would use less bread crumbs next time.
Harry Peka
[email protected]This terrine was a bit bland for my taste. I think I would add more herbs and spices next time.
Ransford Oduro
[email protected]I made this terrine for a dinner party, and it was a huge success! Everyone loved the flavors and the presentation. I'll definitely be making this again.
Demi Healy
[email protected]This terrine was a bit more work than I expected, but it was worth it. The end result was stunning, and the flavors were incredible. I would definitely recommend this recipe for a special occasion.
Phumi Zwane
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The flavors were well-balanced, and the vegetables were cooked perfectly. I'll definitely be making this again, even for my meat-eating friends.
Hazera Khatun
[email protected]This terrine was delicious! The vegetables were cooked perfectly, and the herbs added a lovely flavor. I especially liked the contrast between the creamy filling and the crispy crust.
Curthbeth Zvorufura
[email protected]This was a great recipe! I made it for a potluck, and it was a big hit. Everyone loved the flavors and the presentation. I'll definitely be making this again.
Rana Abbas
[email protected]This terrine was a bit more work than I expected, but it was worth it. The end result was stunning, and the flavors were incredible. I would definitely recommend this recipe for a special occasion.
Annelyse Pool
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The flavors were well-balanced, and the vegetables were cooked perfectly. I'll definitely be making this again, even for my meat-eating friends.
Miguel Sierra
[email protected]This was my first time making a terrine, and it turned out great! The instructions were easy to follow, and the end result was delicious. I especially liked the contrast between the creamy filling and the crispy crust.
Ali Bhai bhai
[email protected]The texture of this terrine was perfect - firm enough to hold its shape, but not too dense. The vegetables were cooked to perfection, and the herbs added a lovely flavor.
Vickim Vibes
[email protected]This vegetarian terrine was a hit at my dinner party! The flavors were incredible, and the presentation was beautiful. I'll definitely be making this again.