Seasonal Vegetable Terrine with Ingredients of Your Choice

Name: Seasonal Vegetable Terrine with Ingredients of Your Choice
Yield: 6 servings
Cuisine: American
Ingredients: 5 Prawns; 1 Broccoli; 4 Asparagus; 1 Carrot; 6 Okra; 5 leaves Cabbage; 2 Stock cubes; 400 ml Water; 18 grams Gelatin leaves; 40 ml ★ Olive oil; 10 ml ★ White wine vinegar; 1 ★ Salt; 1 dash ★ Mustard; 1 ☆ Double cream; 1 ☆ Mayonnaise

cookpad.japan @cookpad_jp

I made this colourful dish as a starter. Use the seasonal vegetables you have on hand and enjoy making a tasty terrine.

The resulting slice looks different according how you arrange the vegetables. Use your imagination while you make it.
You can use any vegetables. Okra, in particular, has a pretty star-shape. Recipe by Malon Love

I made this colourful dish as a starter. Use the seasonal vegetables you have on hand and enjoy making a tasty terrine.

cookpad.japan @cookpad_jp

I made this colourful dish as a starter. Use the seasonal vegetables you have on hand and enjoy making a tasty terrine.

Saved

Ingredients

6 servings

5Prawns
1Broccoli
4Asparagus
1Carrot
6Okra
5leaves Cabbage
2Stock cubes
400 mlWater
18 gramsGelatin leaves
40 ml★ Olive oil
10 ml★ White wine vinegar
1★ Salt
1 dash★ Mustard
1☆ Double cream
1☆ Mayonnaise

Saved

Steps

1

Soak the gelatin leaves in water (not listed in the ingredients) to soften.
2

Peel the carrot, asparagus, and okra. Blanch the cabbage leaves and broccoli in salted water.
3

Peel and devein the prawns. Cook them slowly with the remaining heat in the water to prevent them getting too firm.
4

Bring the water listed in the ingredients to the boil and add the stock cubes. Add the Step 1 gelatin leaves and dissolve completely.
5

Line the pound cake mould with cling film and cabbage leaves, then pour in a small amount of the gelatin mixture from Step 4.
6

Cut the carrot, okra, and prawns into bite sizes. Arrange them alternately on the bottom in the mould. Lay the asparagus, carrot, and okra on top.
7

Pour in a small amount of the Step 4 gelatin mixture into the mould. Dip the broccoli in the Step 4 gelatin mixture and arrange them on top of the layer of vegetables.
8

Pour in the rest of the Step 4 gelatin mixture. Cover the top with the cabbage leaves and cling film. Chill in the fridge for 4 hours.
9

Combine ★ ingredients to make a dressing.
10

Slice the terrine and arrange it on a serving plate. Drizzle on the dressing and serve with ☆ mayonnaise on the side.