VEGETABLES: Making a vegetable terrine or pate at home involves a bit of work and a few steps in the preparation. But the end result is more than satisfying.

VEGETABLE TERRINE:

 

 

 

veggie mix:

    2 bags fresh spinach, 10oz. each

    3 leeks, white part only, chopped                           

    1 large onion, finely chopped

    1 lb. ripe tomatoes, peeled, seeded and chopped

    2 stalk celery of equal size and shape

    4 garlic cloves, minced

                               

seasoning:

    juice of 1 lemon

    salt and pepper to taste                                           

    pinch nutmeg

    1 tsp tomato paste

    1 tbsp. each chopped fresh parsley & basil leaves, chopped

5 eggs                                                                         

2 tbsp. butter

½ pint whipping cream                                               

                                            

¼ cup cognac                                                              

                                               

 

 

To prepare the vegetables:  Wash spinach well, removing coarse and discoloured leaves. Cook spinach, with the water clinging to it, in a large pan until the leaves are wilted.  Drain and squeeze as much liquid out of the leaves as possible. Chop coarsely, place in a bowl and sprinkle with half the lemon juice, salt, pepper and nutmeg. When cooled, stir in 2 lightly beaten eggs. Set aside.

 

Melt 1 tbsp. butter in a heavy pan over medium heat to cook leeks and onion for 2 to 3 minutes. Add cream and reduce the liquid for about 5 minutes, until vegetables absorb the cream and form a thin paste.

 

Melt remaining butter in another heavy pan and add garlic. Cook over low heat 1 to 2 minutes; then add in chopped tomatoes and the cognac. Cook over medium heat, undisturbed, until all the liquid has evaporated. Add tomato paste and stir it in well; then transfer mixture to a bowl. Add in the leek and onion mixture together with the  remaining 3 eggs, lightly-beaten. Then mix in the chopped parsley and basil.

 

Butter a 1-quart terrine or mould and line the base with well-greased foil. Cover bottom with half the spinach and pour in 2/3 of the tomato-leek mixture. Cut celery stalks to length of terrine. Stuff one stalk with a little of the spinach mixture; then place the other stalk, rounded side up, on top of it. Centre the joined stalks lengthwise and push gently into the terrine until completely submerged.

 

Pour in the rest of the tomato-leek mixture; then top it with remaining spinach.  Leave some space at the top of the mould to allow for expansion.

 

Preheat oven to 400 degrees F. Cover the mould with foil and place it in a large roasting pan. Pour in enough boiling water to come to halfway up the sides of the terrine mould. Bake 2 hours, filling pan with more boiling water when necessary and do not allow pan to go dry.  At the end of cooking time, check that spinach mixture is set and firm; returning pan to oven to cook longer if it is still runny.

 

When done, cool completely. Chill thoroughly and turn out onto a serving platter. Slice into thick slices to serve.