Imagine a dish that transforms humble vegetables into a culinary masterpiece that looks like it belongs in a gourmet restaurant, but is surprisingly simple to create! This Broccoli and Chestnut Terrine is not just a recipe; it's an experience that will elevate your vegetarian cooking game and impress even the most discerning food lovers. With its elegant layers, rich flavors, and stunning presentation, this terrine is about to become your new go-to impressive yet effortless dish.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 2 cups broccoli florets
- 1 cup cooked chestnuts, chopped
- 3 eggs
- 1/2 cup heavy cream
- 1/2 cup grated cheese
- Salt and pepper, to taste
- Butter, for greasing
Instructions
- Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it generously with butter to prevent sticking.
- Bring a pot of salted water to a boil. Add the broccoli florets and blanch them for about 2-3 minutes, until they are bright green and slightly tender. Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and chop into smaller pieces.
- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Add in the grated cheese and mix until evenly distributed. Season the mixture with salt and pepper to taste.
- Fold the chopped broccoli and cooked chestnuts into the egg and cream mixture, ensuring that everything is well incorporated.
- Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the loaf pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the loaf pan. This will create a water bath that helps the terrine cook evenly.
- Bake in the preheated oven for about 40 minutes, or until the terrine is set and a knife inserted into the center comes out clean.
- Once cooked, remove the terrine from the oven and let it cool in the water bath for about 10 minutes. Then, carefully remove it from the water bath and let it cool to room temperature.
- Once cooled, cover the terrine with plastic wrap and refrigerate for at least 2 hours, or until fully chilled and firm.
- To serve, carefully run a knife around the edges of the terrine to loosen it. Invert it onto a serving platter and slice into pieces. Serve chilled or at room temperature, garnished with fresh herbs if desired.
Tips
- • Blanch your broccoli precisely: The key to maintaining vibrant color and perfect texture is to blanch for exactly 2-3 minutes and immediately shock in ice water.• Use fresh, high-quality chestnuts for the best flavor and texture.• The water bath (bain-marie) technique is crucial for even cooking and preventing the terrine from becoming rubbery.• Make sure to let the terrine chill completely before serving to help it set and enhance its flavor.• For a more intense flavor, consider roasting the chestnuts beforehand or adding fresh herbs like thyme or parsley to the mixture.• This terrine can be made a day ahead, making it perfect for dinner parties or meal prep.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 18g
Protein: 14g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 186mg
