Tricolor Vegetable Terrine with Red Pepper Sauce Recipe. White Vegetable Puree
Posted on 19th of March, 2010 by Lévana
You will create a sensation with this vegetable terrine! It will make you look like a chef without too much hard work. You will like the freedom it gives you on party day, as you can make the vegetable terrine a day or two ahead of time and keep it chilled. Passover winner too! If you get ambitious, layer the vegetable terrine mixture in a dozen greased muffin tins and invert them at serving time.
Please do not be alarmed at the use of the plastic wrap in the mold. I use it to make the un-molding easy, it remains intact throughout the baking.
The vegetables I have listed in this vegetable terrine are a great selection, but feel free to play with other white vegetables (even fruit) that might appeal to you on shopping day: Cauliflower, pears, quince, rutabaga, Fennel etc… In any combination at all. All good.
White Vegetable Puree. Also Called Puree Blanche: By the way, if all you want is a delicious white vegetable puree, without the drama of a vegetable terrine, stop at the point where all the vegetable mixture is cooked and all liquids evaporate, add salt and white pepper to taste, and a good pinch nutmeg. For a richer texture, add just a little coconut milk or other dairy free milk, and cream the mixture with an immersion blender (this is what will do the best job).
3 leeks, white and light green parts, sliced
2 large baking potatoes, peeled and cut in large chunks
1 large turnips, peeled and cut in large chunks
2 large parsnips, peeled and cut in large chunks
1 medium celery root, peeled and cut in large chunks
1/3 cup olive oil
1/4 cup flour (passover: potato starch)
Salt and pepper to taste
1 10-ounce box frozen spinach, thawed and squeezed thoroughly dry
1/4 cup basil leaves, packed
1 cup sun-dried tomatoes, soaked in warm water and squeezed thoroughly dry (Passover: 1/3 cup tomato paste)
Place the leeks, potatoes, turnips, parsnips and celery root, with water to barely cover, in a heavy pot, and bring to a boil. Reduce the heat to medium, cover and cook for 20 to 30 minutes, or until all the vegetables are tender. If you have any liquid left in the pot, reduce on a high flame. The mixture must be absolutely dry. Transfer to the bowl of a food processor fitted with a metal chopping blade. Add the oil, nutmeg, eggs, flour, salt and pepper, and process the whole mixture, in batches if necessary, until perfectly smooth.
Preheat the oven to 375*f.
Grease a 2-quart rectangular mold with straight sides, and line with plastic wrap, letting the excess overhang. Divide the mixture in thirds, and place in three bowls. Process one third in the food processor with the spinach and the basil until smooth. Pack tightly in the mold. Pack the second (white) third on top of the green layer in the mold. Process the last third with the sun-dried tomatoes until smooth (rinse and dry the bowl of the food processor first to get rid of the green batch), and pack tightly on top of the white layer in the mold. Fold the overhanging plastic on top of the mold. Bake for 1 hour or until the top is firm. Chill the mold. Serve alone or with red pepper sauce (recipe follows). Makes a dozen ample first course servings.
Red pepper sauce
2 red peppers
1/2 cup basil leaves, packed
2 large cloves garlic
1/4 cup olive oil
2 tablespoons paprika
Salt and pepper to taste
Bottled hot sauce or cayenne to taste
Puree all ingredients in a food processor until smooth. Store refrigerated in a glass jar.