Vegetable Terrine With Herb Sauce Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	276.05 Kcal (1156 kJ)
Calories from fat	161.86 Kcal
		% Daily Value*
Total Fat	17.98g	28%
Cholesterol	19.96mg	7%
Sodium	207.48mg	9%
Potassium	857.68mg	18%
Total Carbs	20.66g	7%
Sugars	10.81g	43%
Dietary Fiber	5.85g	23%
Protein	9.83g	20%
Vitamin C	45.2mg	75%
Vitamin A	0.9mg	28%
Iron	1.8mg	10%
Calcium	131mg	13%

Amount Per 100 g
Calories	73.94 Kcal (310 kJ)
Calories from fat	43.36 Kcal
		% Daily Value*
Total Fat	4.82g	28%
Cholesterol	5.35mg	7%
Sodium	55.58mg	9%
Potassium	229.74mg	18%
Total Carbs	5.54g	7%
Sugars	2.9g	43%
Dietary Fiber	1.57g	23%
Protein	2.63g	20%
Vitamin C	12.1mg	75%
Vitamin A	0.2mg	28%
Iron	0.5mg	10%
Calcium	35.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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