25 hrs 30 mins
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.
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Units: US | Metric
- 8 large swiss chard leaves
- 680.38 g carrots, cut into chunks
- 12 asparagus spears (find long ones)
- 2 small zucchini
- 16 green beans, trimmed
- 236.59 ml creme fraiche
- salt and pepper, to taste
- 29.57 ml gelatin powder
- 16 cherry tomatoes, halved
- 1Bring 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.
- 2Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool.
- 3Lightly 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.
- 4Trim the asparagus at the thicker end so they fit the length of the pan.
- 5Slice each zucchini in half lengthwise, and then each half into four lengthwise.
- 6Steam 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.
- 7Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper.
- 8Put 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.
- 9Spoon 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.
- 10Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap.
- 11To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper.
- 12Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.
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Nutritional Facts for Vegetable Terrine With Herb Sauce
Serving Size: 1 (303 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 301.6
- Calories from Fat 227
- Total Fat 25.3 g
- Saturated Fat 15.5 g
- Cholesterol 91.7 mg
- Sodium 198.0 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 4.7 g
- Sugars 7.0 g
- Protein 5.9 g
The following items or measurements are not included: