Somewhere, Under the Rainbow!

Somewhere, Under the Rainbow – Vegetable Terrine with Cognac!

A terrine is a loaf of various ingredients layered, pressed together so they stay put, then cooked, cooled and sliced so the beauty of the different layers show how special they are. Served plain or with a dab of a sauce, they make a spectacular side dish; make one of meats and you have an entree your guests will rave about forever!

This one is colorful (healthy, but don’t say I told you)and  will dress up your holiday table with flair! Serve warm (not hot or it won’t slice easily) or at room temperature.

Rainbow Vegetable Terrine with Cognac

Carrot Layer:

  • 1-1/2 c sliced carrots PLUS 4 julienned pieces about 1/4″ x 2″ for garnish
  • 2 Tbsp. butter
  • 1/4 tsp. freshly ground nutmeg
  • 1/4 tsp. allspice
  • 1/2 tsp. sugar
  • 2 Tbsp. heavy (whipping) cream
  • 1 egg
  • 1 egg yolk

Potato layer:

  •  1-1/2 c peeled white or red potatoes, cut in chunks
  • 1 c chopped onion
  • 4 Tbsp. unsalted butter
  • 1/4 c heavy (whipping) cream
  • 1 tbsp. cognac
  • 1 tsp. curry powder
  • 1/4 tsp. salt
  • White pepper to taste
  • 1 egg
  • 1 egg yolk

Broccoli layer:

  • 2 cups fresh broccoli florets. PLUS more for garnish
  • 2 Tbsp. heavy (whipping cream)
  • 2 Tbsp. unsalted butter
  • 1/2 tsp. freshly ground nutmeg
  • 1/4 tsp. salt
  • 1 egg

Cover julienned carrots and set aside for garnishing later.

Sauté sliced carrots in butter over low heat until carrots are tender. Do not let butter or carrots brown. Cool.  Remove carrots with slotted spoon and place in blender or food processor and blend until smooth, scraping down sides as needed. Add nutmeg, allspice, sugar, heavy cream, egg and egg yolk and process again until completely smooth. Set aside.

Sauté potatoes and onion in butter on low heat until potatoes are soft and onions are onions soft. Do not let butter, potatoes or onions brown. Cool. Puree onions and potatoes with heavy cream, cognac, salt, pepper, egg and egg yolk. Scrape down sides and continue pureeing until all is smooth.

Simmer broccoli in water until broccoli is tender and bright green. Drain and cool.

Set some aside for garnish. Puree broccoli into blender or food processor with heavy cream, butter, nutmeg, salt and egg. Scrape down sides and continue until as smooth as possible. Set aside.

Meanwhile preheat oven to 350. Butter a 5 cup loaf or terrine pan and line it with waxed paper. Cut another piece of waxed paper the size of the top of the terrine and butter one side of the paper.

Pour carrot puree into the bottom of the terrine. Smooth top to make an even layer. Spoon potato puree on top, smoothing it; follow by spooning the broccoli layer on top of the potato puree and smoothing it. Lay the buttered side of the extra paper flat on top of the broccoli layer and smooth it down so it sticks to the top layer.

Place terrine in a roasting pan and fill about half-way up the sides of the terrine with hot water. Bake for about 1-1/2 hours or until a  knife inserted in the center comes out clean. Turn off oven and with door open, and allow to sit an additional 15 minutes. Remove from oven to countertop.

When cool enough to handle, remove and discard waxed paper from top. Cover terrine with serving platter and invert quickly. The terrine should slip easily onto the platter. Remove waxed paper from sides. Garnish top by alternating remaining broccoli florets and carrot pieces in a sunburst pattern on top of the terrine and /or along the sides. Slice and serve.

Serves 8 to 10

This entry was posted in Baking, Meatless, Posts, Recipes, Side Dish, Vegetable and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

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