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Autumn Vegetable Terrine
Nb persons: 10
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| If you're tired of having salads as a starter, a terrine is an excellent way to stretch your culinary ability and get a little fancy, or old school classic French- whatever you're into. The possibilities are endless with a terrine and it's a great way to showcase (literally through clear gelatin) the most striking vegetables of the season. One thing to keep in mind is the vegetables that go into the terrine need to be tender enough to cut, albeit with a very sharp knife. It would be a crying shame to work that hard to have a crunchy vegetable ruin all your fun. Ingredients: | |
| 2 lbs. | kohlrabi, sliced 1/8" thick |
| 2 large | leeks, white part only, coarsely chopped |
| 2 medium | carrots, peeled and thinly sliced in rounds |
| 2 | celery ribs, thinly sliced |
| 2 large | shallots, thinly sliced in rings |
| 2 cups | dry white wine |
| 1 tsp. | salt |
| 10 | peppercorns |
| 1/2 cup | thyme and parsley, chopped, (retain stems for stock) |
| 2 1/2 tbsp. | chives, chopped, (save bottoms for stock) |
| 4 1/2 tsp. | gelatin, (or two 1/4 oz. envelopes) |
| 1/2 lb. | persimmon, peeled and sliced 1/8" thick |
| 1/4 lb. | brussel sprouts, leaves only |
Fleur de Sel for garnish
Method:
Steam kohlrabi and brussel sprout leaves together. Set aside.
In a 3 qt. saucepan, add 3 cups cold water, leeks, carrots, shallots, wine, salt, and peppercorns and bring to a boil, then reduce heat and simmer uncovered for about 30 minutes. Add celery leaves, herb stems, and chive bottoms and simmer 10 minutes. Strain stock. Liquid should measure 2 1/2 cups. If there is excess liquid, reduce further. If there is not enough liquid add water. Season broth with salt and pepper to taste.
Mix gelatin with 1/4 cup cold water. Stir to dissolve about 1 minute then add to hot stock and mix through.
Lightly oil 6 cup loaf pan (I prefer the Llorente silicone baking loaf pan.), then line sides and bottom with a sheet of plastic wrap, smoothing out wrinkles and allowing about 2" of overhang on all sides. Pour about 1/2 cup gelatin mixture into terrine and flash freeze for 10 minutes to set. Start layering kohlrabi, persimmon, brussel sprouts, chives, thyme, and parsley all the way to the top. Pour all but 1/2 cup of remaining broth on top of layered vegetables. Set in refrigerator, uncovered, about 1 1/2 hours. Add remaining 1/2 cup of broth to set terrine to cover any exposed vegetables. Chill until firm, about 2 hours.
Gingerly remove terrine from pan (this is where silicone is your friend), slice with a very sharp knife and serve. Garnish with Fleur de Sel.
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