Spring Vegetable Terrine

local_grocery_store Ingredients

• 1 lb asparagus, trimmed and blanched (thin spears work best)
• 2 cups frozen peas, thawed
• 2 red bell pepper, roasted and sliced
• 2 tbsp olive oil
• 2 packets gelatin, unflavored

restaurant_menu Method

1. 1.Lightly oil a 9x5 inch loaf pan and set aside.
2. 2.In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let sit for 5 minutes.
3. 3.In a blender or food processor, puree the peas with 1 tablespoon of olive oil until smooth.
4. 4.In a separate bowl, toss the asparagus with the remaining tablespoon of olive oil.
5. 5.To assemble the terrine, pour a thin layer of the gelatin mixture into the prepared loaf pan and let set in the refrigerator for 5 minutes.
6. 6.Add a layer of the pea puree, followed by a layer of roasted red pepper slices, and then a layer of asparagus spears. Repeat the layers until all the ingredients are used up, making sure to pour a layer of gelatin between each layer.
7. 7.Cover the terrine with plastic wrap and refrigerate for at least 2 hours, or until set.
8. 8.To serve, run a knife around the edges of the pan and invert the terrine onto a serving platter. Slice and serve with a light vinaigrette and crusty bread.

lightbulb_outline Tips

• chevron_rightMake sure to lightly oil the loaf pan before assembling the terrine to prevent sticking.
• chevron_rightIf you're having trouble getting the terrine to release from the pan, try dipping the bottom of the pan in hot water for a few seconds.
• chevron_rightFeel free to switch up the vegetables to your liking - just make sure they're blanched or roasted so they're tender enough to slice.