Terrine de Legumes (Vegetable Pate Recipe)


Terrine de légumes is another attempt on my part to share one of my favorite French ”meat” dishes with my husband Lulu, who’s a vegetarian. Pâté en terrine, in French, is a jellied meatloaf, so instead, I created a multi-layered vegetable terrine made of black lentils (for protein), grilled asparagus, crimini mushrooms, mozzarella and sun-dried tomatoes. The jellied part of the terrine is replaced by a mixture of goat milk and agar agar.

I dressed the terrine with spicy parsley vinaigrette and decorated it with roasted chestnuts. You won’t miss the meat!

1. Info for Terrine de Legumes (Vegetable Pate Recipe)

  • Cook Time: 40 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Calories: 557

2. Ingredients for Terrine de Legumes (Vegetable Pate Recipe)

  • 1 large carrot, peeled and sliced
  • 1 dozen fresh asparagus spears
  • 1-½ cups crimini mushrooms, sliced
  • 1 clove garlic, finely minced
  • 3 tablespoons canola oil, as needed
  • 1 cup braided sun-dried tomato and basil mozzarella, sliced
  • ½ cup julienne-cut sun-dried tomatoes in olive oil
  • 3/4 cup packed steamed French lentils, separated
  • 1 (0.88-ounce) package agar agar powder
  • 3-3/4 cups filtered water, cold
  • 1 (8-ounce) package coconut cream
  • 3-¼ cups goat milk
  • 2 teaspoons garlic powder
  • 1 tablespoon Tabasco sauce (optional)
  • 1-½ teaspoons salt
  • ½ teaspoon white pepper, freshly ground
  • 4 tablespoons parsley leaves, chopped
  • 3/4 cup spicy parsley vinaigrette (see tips for recipe)
  • 1 cup roasted chestnuts, coarsely crumbled

3. Directions:

  1.  Grilling the asparagus: Trim about 2 inches from the root. Brush a hot griddle pan with  oil. Lightly coat the asparagus using a silicone brush and place on the griddle. Cook until you get grill marks (about 2-3 minutes on each side) over medium heat. Do not overcook; it should be still tender and crisp and not mushy or you would have depleted all the healthy nutrients. Remove from the pan. Season with salt and pepper. Set aside. Cooking the carrots: In a small pot, add the carrots and 2 cups of water. Cover and bring to a boil and reduce the heat to a gentle simmer. Cook for about 30 minutes. Once the liquid evaporates, check doneness (add more water and cook a bit longer if the carrots aren’t softened). Cooking the crimini mushrooms: In a non-stick pan, heat the oil. Add the garlic and cook on heat high until fragrant. Add the mushrooms and cook for another 2 minutes. Season with salt and pepper. Add 2 tablespoons of parsley. Set aside.
  2. Prepping the jellied vegetarian terrine: Dissolve the agar agar in water. Pour the agar agar liquid into a sauce pan. Heat, stirring constantly with a wooden spoon. Bring to a boil, then immediately lower to medium. Keep stirring for an even, smooth texture. In a different pan, heat the goat milk until you reach a near boil. Add the agar agar liquid. Stir well. Add coconut cream, then lower the heat. Add garlic powder and season with salt and pepper. Move immediately to the next step; otherwise the mixture might set in the pan. Brush the mold (see tips) with cold water and line with plastic wrap for easy un-molding. Pour a ladleful of the goat milk mixture into the mold. Add the sun-dried tomatoes, cover with another ladleful of the goat milk mixture. Let the first layer set for about 2-3 minutes, then add the sliced mozzarella.  When the top is a little sticky to the touch but the liquid hasn’t reached a gel consistency, repeat the same procedure with the carrots, then the crimini mushrooms. Add a layer of grilled asparagus (I alternated spears and stems on each side of the mold so the texture is even). Cover with more goat milk mixture. Finish with the black lentils and 2 tablespoons of parsley. Add another layer of goat milk mixture. It’s important that you wait enough time in between each layer so that the layers bind together without mixing with each other.
  3. Mix the remaining goat milk mixture with Tabasco sauce (if used); it will create a pretty swirl as a finishing touch. Pour that last layer.
  4. Let the vegetarian terrine set at room temperature until it’s completely cool. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours, preferably overnight. When you’re ready to serve, gently un-mold the terrine by running a knife around the inner wall of the mold. Flip the mold onto a long platter and gently remove the plastic liner.

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