Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Terrine Recipe
    Lost? Site Map

    Vegetarian Terrine

    Vegetarian Terrine. Photo by alvinakatz

    1/1 Photo of Vegetarian Terrine

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    25 mins

    1 hrs 15 mins

    loof's Note:

    This dish is great as a main course on a hot summer night or as a starter to a fancier meal. It's served cold so it's a great make-ahead dish. Recipe found at easy-french-food.com

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop the zucchini and onions finely. Heat the oil in a skillet and cook the zucchini and onions on medium heat until very soft, about 15 minutes. Remove from the stove and smash them with a fork.
    2. 2
      Soak the bread in the milk and smash it to a fairly smooth consistency. Add the zucchini to this along with the eggs, nutmeg, salt, and pepper. Mix well.
    3. 3
      Butter a 2 quart glass loaf pan and add half of the mixture, pressing it firmly to the bottom in one even layer. Add the spinach all in one neat layer and sprinkle with a little salt and tarragon if you wish. Finish with the other half of the egg mixture.
    4. 4
      Place the loaf pan in a larger dish, then add water to the larger dish to half-way up the sides of the loaf pan. Bake at 325° F for 1 hour and 15 minutes. Turn off the heat and leave the terrine in the oven for another 15 minutes. Remove from the oven, allow to cool, and refrigerate for several hours or overnight before serving. Cut into slices to serve.

    Ratings & Reviews:

    • on July 26, 2012

      45

      I have been searching for a vegetarian terrine for some time, so I was glad to see this posted. The taste was great. Delicate yet satisfying. However, I had a hard time getting the zuchinni/onion mixture soft enough to mash with a fork. After 40 minutes, I started adding water to get it mushy enough. But when it was time to turn the terrine out onto a plate it was a bit sloppy. Two conclusions from this experience: 1) Generously butter your pan. 2) Forget the fork and just puree the zuchinni/onions. With those changes in mind, I will make this again. Great looking item for a party. And you can make it ahead.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegetarian Terrine

    Serving Size: 1 (283 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 186.1
     
    Calories from Fat 81
    43%
    Total Fat 9.0 g
    13%
    Saturated Fat 2.1 g
    10%
    Cholesterol 95.8 mg
    31%
    Sodium 183.3 mg
    7%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 6.0 g
    24%
    Protein 8.7 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites