Spring Vegetable Terrine

local_grocery_store Ingredients

• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 zucchini, sliced into thin rounds
• 2 carrots, peeled and sliced into thin rounds
• 8 oz goat cheese, softened

restaurant_menu Method

1. 1.Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. Repeat with the zucchini and carrots, blanching each for 1-2 minutes until tender but still firm.
2. 2.In a large bowl, beat the goat cheese until smooth. Season with salt and pepper to taste.
3. 3.Line a 9x5-inch loaf pan with plastic wrap, leaving enough overhang to cover the top of the terrine. Arrange a layer of asparagus along the bottom of the pan, then spread a layer of goat cheese over the asparagus. Repeat with the zucchini, goat cheese, carrots, and goat cheese, pressing down gently after each layer.
4. 4.Fold the plastic wrap over the top of the terrine and chill in the refrigerator for at least 2 hours or overnight.
5. 5.To serve, remove the terrine from the pan using the plastic wrap overhang. Slice into 1-inch thick slices and serve with a drizzle of olive oil and a sprinkle of flaky sea salt.

lightbulb_outline Tips

• chevron_rightFeel free to switch up the vegetables based on what's in season - just make sure to blanch them until they're tender but still have some bite.
• chevron_rightYou can also add herbs or spices to the goat cheese mousse for extra flavor.
• chevron_rightThis terrine can be made up to 2 days ahead and stored in the refrigerator until ready to serve.