Sunday, January 21, 2007

Vegetable Terrine, Part Two

The terrine stands alone. Along with a glass of local rosé wine.

It was a great success. I say that with all modesty. Really.

A close-up of the three-color terrine. Spinach, cauliflower, and carrots.

The terrine un-molded just fine, although a small piece stuck in the pan. It was easily repaired without much fuss.

Slices of vegetable terrine on the plate.

Then it sliced perfectly and was quite attractive. We plated it with the daube de bœuf that Ken made and we ate it up for our Saturday lunch. It was delicious, if I do say so myself.

Our Saturday lunch. Yumm !

Leftovers will be great... We talked about making another with celery root and broccoli. We shall see.


  1. I bet it tasted just as good as it looks! Great photos!

  2. I made this recipe- it was beautiful & delicious. I would like to make several of these for a bridal shower, but since the recipe is somewhat time consuming, does anyone know if this dish could be frozen?
    Also, if frozen spinach is used instead of fresh, is one 10 oz. box enough?
    I also notice the suggestion about a cream sauce to serve with this- any recipe available for this>
    tHANK YOU !


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