Description
A light and vibrant spring vegetable terrine perfect for embracing the season’s fresh produce. Featuring tender asparagus, courgettes, carrots, and green peas blended with cream and herbs, this dish is ideal for a colorful, healthy entrée or side.
Ingredients
2 medium courgettes, diced
2 medium carrots, peeled and diced
150g green peas, fresh or frozen
200g green asparagus, tender stalks cut into 1cm pieces
3 large eggs, at room temperature
200ml thick double cream (or plant-based alternative)
50g grated Gruyère cheese (optional)
Fine herbs (fresh chives, parsley, mint), chopped
1 tsp salt (adjustable to taste)
1 tsp black pepper, freshly ground
1 tbsp olive oil
Instructions
Preheat oven to 180°C (350°F) and grease a 20cm bread loaf mold.
In a large bowl, combine courgettes, carrots, green peas, and asparagus. Toss with olive oil, salt, and pepper.
Transfer vegetables to a large oven-safe skillet and sauté for 10 minutes until slightly softened. Remove from heat and let cool.
In a blender, puree cooked vegetables with eggs, cream (or alternative), and herbs until smooth. Stir in Gruyère if using.
Pour mixture into prepared mold, smooth the surface, and bake for 40-45 minutes until golden and firm to the touch. Let rest for 15 minutes at room temperature before chilling for 1 hour.
Unmold onto a serving plate and slice into portions. Serve chilled or at room temperature.
Notes
Substitute Gruyère with nutritional yeast or vegan cheese for a halal/vegetarian option.
Chilling improves texture and slicing results. Store in an airtight container for 2-3 days.
For a lighter version, reduce cream to 150ml and add 50ml low-fat milk.
- Prep Time: 30
- Cook Time: 55
- Category: Entrées & légumes de saison
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion (approx. 200g)
- Calories: 240
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg