Winter Vegetable Terrine Olive Crumb & Piquillo Pepper Coulis

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Yields 6 starter portions

Prep Time 40 minutes

Cook Time 35 minutes Resting Time 20 minutes

2 bulbs of garlic, cut in half

3 tbsp vegetable cooking oil, divided

2 golden beetroot, slice on a mandolin

1 small red beetroot, sliced on a mandolin

2 carrots, sliced on a mandolin

4 purple potatoes, sliced on a mandolin

20 pcs (80g) sweet potatoes, peeled & sliced on a mandolin

20 pcs (80g) butternut squash, peeled & sliced on a mandolin

40 pcs (160g) celeriac, peeled & sliced on a mandolin

1 (200g) tin picquillo peppers

3 tbsp ginger

½ bunch of fresh thyme

20 pcs (60g) black olives

¼ cup brown sugar

small handful parsley, rocket or kale whatever you have in the fridge to make a green oil

sea salt & pepper TT


Preheat oven to 375 ℉. Line two baking trays with parchment paper.

Cut your garlic bulb in half with serrated knife and place on baking tray with the sliced side face up. Drizzle with approximately 2 tsp of oil and cover with aluminum foil.  

On another baking tray lay the olives.  Place both trays in the oven for approximately 30 minutes.

Trim off the roots of your vegetables and start to wash. Leave the skins on all vegetables except the butternut squash, sweet potato and celeriac.

The skins have a great earthy flavor and is a great way to utilize all nutrients in the vegetables. This will also add to the broth later.  

Slice all the root vegetables on a mandolin approximately 1 cm thick. Save the skins and trimmings for later (they will be used when making the stock).

Keep all the sliced vegetables in bowls of water, the red beetroot and purple potatoes need to be placed in a separate container because their color will run. Placing the vegetables in water will keep them from oxidizing.

Wash the beetroot and purple potatoes in cold water approximately 3 times to be sure they will not stain the terrine.

Place all the vegetable  trimmings in a stock pot except for root ends, purple potato and beetroots. Add the thyme and water, just enough to cover the trimmings.

Bring to a simmer on the stove 45 minutes (you are making a strong no fuss vegetable stock).

By this time the garlic and olives should be done. Remove from oven and let cool.

Chop the crispy olive by hand and set aside for garnish.

In a bar blender add greens (parsley, rocket, spinach or kale whatever you have in the fridge) and purée with the rest of the oil and strain.  Set the oil aside for garnish.

Open your tin of piquillo peppers keeping 6 peppers  aside for the terrine

In a blender add the remaining piquillo peppers and  brown sugar. Pour the mixture into a small saucepan reduce over low to medium heat until it’s syrup consistency. Set aside for garnish.

In the same blender (no need to clean) blend half the garlic, ginger, ½ cup of the simmering vegetable stock, salt and pepper. This will be your terrine seasoning.

Line a terrine mold with parchment paper. And start to layer your terrine anyway you’d like. (don’t forget the peppers.)

Every two layers of vegetables spoon on your ginger and roasted garlic mixture. Keep layering until the mold is full. Cover with parchment paper and foil and bake in the oven at 350℉ for 35 minutes.

While this is cooking blend your vegetable stock with the remaining roasted garlic using a hand blender. Season and strain. Any extra purée that is leftover can be used to make a vegetable soup the next day.

Once your timer goes off take the terrine out and press it with some weight. Let it cool.

Once everything is cool you are ready to plate.

Place the purée on the bottom and a slice of your terrine on top. Place garnishes around the dish or on top. Have some fun.     

There is no right or wrong way to layer your terrine. Just a few helpful tips.

  • Remember the bottom will be the top so your first layer of vegetables should be one of your better looking

  • Try not to keep the same colors together

  • All red/purple vegetables will run so keep away from the light colors try and use as the first layer if you can

  • If the terrine is looking too dry at the end add some warm liquid.

  • If you don’t have a terrine mold you can do this in a narrow roasting pan. Be sure to have a thick layer of vegetables  

  • You can garnish with the leftover herbs you have in the fridge it really could be anything.  I used red sorrel from mix leaf pack.

I really hope you enjoy my terrine I usually make this in the winter for a hearty meal. Garish with your favourite toasted grains or nuts to add crunch.

 Thanks Chef Trevor Kliaman.