Vegetables terrine with aromatic herbs

Vegetables terrine with aromatic herbs

Serves 6
2 hours


400g warm boiled potatoes
6 small carrots
300g green beans topped and tailed
100g cherry tomatoes
Bunch of herbs, basil, thyme
2 eggs
1 tablespoon lemon juice
4 tablespoon grated parmesan

For the vinaigrette;
6 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper.


  1. Peel the carrots, cook until tender, drain, and mash half of them with half the potatoes, add 1 whole egg and 1 yolk, the grated cheese, the lemon juice and half the chopped herbs.
  2. Season with salt and pepper.
  3. Cook the green beans and chop them  together with the rest of the carrots and potato and add to the previously mashed mixture.
  4. Whisk the egg white until stiff and add to mixture mixing well.
  5. Pour the mixture into a terrine dish lined with a wet and squeezed oven paper and cover the terrine with its lid.
  6. Put the terrine in a deep oven dish, half filled with water and cook bain mairie in a preheated oven at 180 deg gas 4 for 30 mins and let it cool.
  7. In the mean line prepare the vinaigrette; in a small bowl, put the vinegar, salt and pepper and add the oil little by little beating with a whisk until it starts emulsifying then add the remaining herbs.
  8. Unmold the terrine and serve with halves cherry tomatoes and a sprinkling of vinaigrette.

This terrine can be served either warm or cold. If you do not have terrine dish, use a loaf tin covered with foil.

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