VEGETABLE TERRINE WITH HERB SAUCE

Vegetable Terrine With Herb Sauce image

A cold treat for a summer lunch. A two day process, so plan ahead. Find asparagus, zucchini and beans that are fairly long, so they cover the layer.

Provided by Outta Here

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 large swiss chard leaves
1 1/2 lbs carrots, cut into chunks
12 asparagus spears (find long ones)
2 small zucchini
16 green beans, trimmed
1 cup creme fraiche
salt and pepper, to taste
6 teaspoons gelatin powder
16 cherry tomatoes, halved
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chervil, finely chopped
1 tablespoon fresh basil, finely chopped
1 small lemon, zest of
1 1/4 cups creme fraiche

Steps:

Bring a large pot of water to a boil. Dip the chard leaves in the boiling water and quickly remove carefully with a slotted spoon. Place them flat on a paper towel.
Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool.
Lightly oil an 8 x 2 3/4 x 3 1/2 inch terrine or loaf pan. Line with a layer of plastic wrap, leaving enough hanging over the sides to cover the top. Then line the pan with the chard leaves, making sure there are no gaps and leaving enough hanging over the sides to cover the top.
Trim the asparagus at the thicker end so they fit the length of the pan.
Slice each zucchini in half lengthwise, and then each half into four lengthwise.
Steam the asparagus, zucchini and green beans for 6 minutes, or until tender. Drain and refresh in cold water so they keep their color. Pat dry with paper towels.
Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper.
Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Let sit 5 minutes, then put bowl over a pan of simmering water until melted. Add to the carrot puree and mix well.
Spoon a quarter of the carrot puree into the terrine and smooth out. Arrange 6 asparagus spears on top, all pointing in the same direction. Arrange all of the zucchini on top in a flat layer. Add another quarter of the puree and smooth out. Add tomato halves, cut side up. Add another quarter of the puree and smooth. Arrange the remaining asparagus spears, all one direction, and top with green beans (beans can be layered widthwise so they cover layer completely. Top with remaining puree and smooth out. Fold the overhanging chard leaves and plastic wrap over top. Refrigerate overnight.
Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap.
To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper.
Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.