For $5.42 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 207 calories, 6g of protein, and 7g of fat. This recipe serves 8. It is perfect for The Fourth Of July. Head to the store and pick up garnish: herb sprigs, shallots, fleur de sel, and a few other things to make it today. From preparation to the plate, this recipe takes about 7 hours. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
1
Put oven rack in middle position and preheat oven to 450°F.
Equipment you will use
Oven
2
Trim beets, leaving 1/2 inch of stems intact. Divide between 2 sheets of heavy-duty foil and wrap foil to enclose beets. Roast in a shallow baking pan until very tender, 1 to 1 1/2 hours.
Ingredients you will need
Beet
Wrap
Equipment you will use
Baking Pan
Aluminum Foil
3
Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large. Season with salt and pepper.
Ingredients you will need
Salt And Pepper
Beet
Equipment you will use
Aluminum Foil
1
Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of water, agitating them, then lift out with a slotted spoon and transfer to a 3-quart saucepan.
Ingredients you will need
Leek
Water
Equipment you will use
Slotted Spoon
Sauce Pan
Bowl
2
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.
Ingredients you will need
Peppercorns
Shallot
Carrot
Celery
Leek
Water
Salt
Wine
3
Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes.
Ingredients you will need
Celery Leaves
Chives
4
Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids. 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. If there is less, add water. Season with salt and pepper.
Ingredients you will need
Salt And Pepper
Stock
Water
Equipment you will use
Sauce Pan
Sieve
Bowl
5
Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved. Set aside.
Ingredients you will need
Gelatin
Stock
Water
1
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.
Ingredients you will need
Haricots Verts
Wax Beans
Water
Ice
Equipment you will use
Slotted Spoon
Bowl
Pot
2
Drain in a colander and pat dry.
Equipment you will use
Colander
3
Transfer to a large bowl and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Equipment you will use
Bowl
1
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.
Ingredients you will need
Wrap
Cooking Oil
Equipment you will use
Plastic Wrap
2
Pour about 1/2 cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes.
Ingredients you will need
Gelatin
3
Lay one third of beans lengthwise over set gelatin layer.
Ingredients you will need
Gelatin
Beans
4
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). Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs. 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. Chill, uncovered, until top is set, 1 1/2 to 2 hours.
Ingredients you will need
Vegetable
Gelatin
Chives
Beans
Beet
Herbs
5
If reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine. Chill until firm, about 2 hours.
Ingredients you will need
Gelatin
1
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). 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.
Ingredients you will need
Wrap
Equipment you will use
Cutting Board
Plastic Wrap
Spatula
Knife
2
Drizzle oil (1/4 cup) around plates and sprinkle fleur de sel and pepper over oil and terrine.
Ingredients you will need
Fleur De Sel
Pepper
Cooking Oil
1
·Do not use red beets in place of the Chioggia or golden beets, as they will dye all the vegetables red.·Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients in them.·Terrine can be chilled in pan, covered with plastic wrap after 2 hours up to 2 days.