Terrine de Legumes (Vegetable Pate )

Name: Terrine de Legumes (Vegetable Pate )
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 25 grams package agar agar powder; 12 fresh asparagus spears; 3 Tbsps canola oil; 1 large carrot; 237 milliliters roasted chestnuts; 227 grams package coconut cream; 118 milliliters 1-Â crimini mushrooms; 1 clove garlic; 2 teaspoons garlic powder; 59 milliliters 3-Â goat milk; 177 milliliters packed steamed French lentils; 118 milliliters Â julienne-cut sun-dried tomatoes in olive oil; 177 milliliters spicy parsley vinaigrette (see tips for recipe); 4 Tbsps parsley leaves; 1 teaspoons Â white pepper; 1 teaspoons 1-Â salt; 237 milliliters braided sun-dried tomato and basil mozzarella; 1 Tbsp Tabasco sauce (optional); 710 milliliters filtered water

You can never have too many hor d'oeuvre recipes, so give Terrine de Legumes (Vegetable Pate ) a try. This recipe makes 10 servings with 255 calories, 8g of protein, and 14g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up â pepper, â goat milk, tabasco sauce, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Grilling the asparagus: Trim about 2 inches from the root.

Ingredients you will need

Asparagus

Brush a hot griddle pan with oil. Lightly coat the asparagus using a silicone brush and place on the griddle. Cook until you get grill marks (about 2-3 minutes on each side) over medium heat. Do not overcook; it should be still tender and crisp and not mushy or you would have depleted all the healthy nutrients.

Ingredients you will need

Asparagus

Cooking Oil

Equipment you will use

Pastry Brush

Frying Pan

Grill

Remove from the pan. Season with salt and pepper. Set aside.Cooking the carrots: In a small pot, add the carrots and 2 cups of water. Cover and bring to a boil and reduce the heat to a gentle simmer. Cook for about 30 minutes. Once the liquid evaporates, check doneness (add more water and cook a bit longer if the carrots aren't softened). Cooking the crimini mushrooms: In a non-stick pan, heat the oil.

Ingredients you will need

Crimini Mushrooms

Salt And Pepper

Carrot

Water

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add the garlic and cook on heat high until fragrant.

Ingredients you will need

Garlic

Add the mushrooms and cook for another 2 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Add 2 tablespoons of parsley. Set aside. Prepping the jellied vegetarian terrine: Dissolve the agar agar in water.

Ingredients you will need

Agar

Parsley

Water

Pour the agar agar liquid into a sauce pan.

Ingredients you will need

Agar

Sauce

Equipment you will use

Sauce Pan

Heat, stirring constantly with a wooden spoon. Bring to a boil, then immediately lower to medium. Keep stirring for an even, smooth texture.In a different pan, heat the goat milk until you reach a near boil.

Ingredients you will need

Goat Milk

Equipment you will use

Wooden Spoon

Frying Pan

Add the agar agar liquid. Stir well.

Ingredients you will need

Agar

Add coconut cream, then lower the heat.

Ingredients you will need

Coconut Cream

Brush the mold (see tips) with cold water and line with plastic wrap for easy un-molding.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Pour a ladleful of the goat milk mixture into the mold.

Ingredients you will need

Goat Milk

Add the sun-dried tomatoes, cover with another ladleful of the goat milk mixture.

Ingredients you will need

Sun Dried Tomatoes

Goat Milk

Let the first layer set for about 2-3 minutes, then add the sliced mozzarella. When the top is a little sticky to the touch but the liquid hasn't reached a gel consistency, repeat the same procedure with the carrots, then the crimini mushrooms.

Ingredients you will need

Crimini Mushrooms

Mozzarella

Carrot

Add a layer of grilled asparagus (I alternated spears and stems on each side of the mold so the texture is even). Cover with more goat milk mixture. Finish with the black lentils and 2 tablespoons of parsley.

Ingredients you will need

Black Lentils

Asparagus

Goat Milk

Parsley

Add another layer of goat milk mixture. It's important that you wait enough time in between each layer so that the layers bind together without mixing with each other.

Ingredients you will need

Goat Milk

Mix the remaining goat milk mixture with Tabasco sauce (if used); it will create a pretty swirl as a finishing touch.

Ingredients you will need

Hot Sauce

Goat Milk

Pour that last layer.

Let the vegetarian terrine set at room temperature until it's completely cool.Cover with plastic wrap and place in the refrigerator for at least 2-3 hours, preferably overnight.When you're ready to serve, gently un-mold the terrine by running a knife around the inner wall of the mold. Flip the mold onto a long platter and gently remove the plastic liner.When you're ready to serve, cut into slices using a sharp knife. Spoon some spicy parsley vinaigrette (recipe follows) and top with roasted chestnuts.

Ingredients you will need

Roasted Chestnuts

Vinaigrette

Parsley

Wrap

Equipment you will use

Plastic Wrap

Knife

Garnish with parsley leaves.

Ingredients you will need

Parsley

Serve chilled. Bon apptit!

Equipment

Ingredients

Servings:

25grams

package agar agar powder 12

fresh asparagus spears 3Tbsps

canola oil 1large

carrot 237milliliters

roasted chestnuts 227grams

package coconut cream 118milliliters

1-Â crimini mushrooms 1clove

garlic 2teaspoons

garlic powder 59milliliters

3-Â goat milk 177milliliters

packed steamed French lentils 118milliliters

Â julienne-cut sun-dried tomatoes in olive oil 177milliliters

spicy parsley vinaigrette (see tips for recipe)4Tbsps

parsley leaves 1teaspoons

Â white pepper 1teaspoons

1-Â salt 237milliliters

braided sun-dried tomato and basil mozzarella 1Tbsp

Tabasco sauce (optional)710milliliters

filtered water

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Calvet Cremant de Bordeaux Brut rosé. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 17 dollars per bottle.