Vegetable Terrine, Part One

Yesterday was the day. I cooked carrots, cauliflower, and spinach to make the three-color vegetable terrine (terrine de légumes aux trois couleurs) that I talked about on Tuesday. The carrots and cauliflower were fresh, but the spinach was frozen.

A kilo of carrots, peeled and cut into rounds, waiting to be cooked.

After all the vegetables were cooked (separately) and cooled, I put them through the food grinder attachment of the Kitchen Aid mixer. This was definitely more trouble than just whizzing them in the food processor, but I decided that the texture of the ground vegetables would be more agreeable for this kind of dish. I then seasoned each ground vegetable with salt, pepper, and freshly ground nutmeg, then mixed each with eggs and cream.

A kilo of trimmed cauliflower awaits its fate.

I then layered each of the mixtures into loaf pans that had first been buttered and allowed to chill in the refrigerator. Carrots on the bottom, cauliflower in the middle, and spinach on the top.

The three cooked and ground vegetables just before the egg, cream, and seasonings are added.

The pans went into a bain marie, or water bath, and into a medium/slow oven for about an hour and ten minutes. The water bath was hot when the terrines when in.

Veggie mixtures are layered into buttered loaf pans before they're cooked in a water bath.

Thee cooked terrines spent the night in the fridge, and today we will un-mold and taste them along side a daube de bœuf that Ken made. Stay tuned for part two ! The proof of the terrine will be in the eating...