Both dramatic and gorgeous a terrine isn’t just visually arresting; it’s also absolutely delicious in every way— and such a sophisticated change of pace from a simple salad or steamed side.

A vegetable terrine, chock full of farm fresh veggies, is really something else.

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It’s cultured. It’s elaborate. And, oh, yes Brian, it is French.

terrine (French pronunciation: ​[tɛ.ʁin]) most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient: Many terrines are made with typical French game meat, like deer and boar (which are generally not eaten any other way in France).

While the idea behind this shockingly profound optically appealing – as well as sensational tasting – terrine remains in every way true to its French roots – I do depart a bit in the way of loading this tower with fat and meat. This recipe, my friends, lends itself to levity and fibrous vitality in every way ~ that is to say we’re skipping the fat and the meat this time.

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Fresh Vegetable Terrine-006

However, to be completely transparent, in my house, these terrines were served right alongside a gigantic, juicy burger, loaded with generous gobs of full-fat feta.

Divine, I must say. Divine.

Fresh Vegetable Terrine

2 cup orange cauliflower
1/2 orange bell pepper, diced
1 tsp. lemon salt
1 Tbs. Great Lakes Unflavored Gelatin
3 Tbs. fresh lemon thyme
fresh baby spinach

In a medium pot, immerse cauliflower in enough water to cover and bring to a boil. Cook until soft. Drain.
Using a food processor or a high speed blender, process cooked cauliflower until somewhat smooth. Transfer to a medium bowl and stir in bell pepper and lemon salt. Sprinkle in gelatin and mix until fully combined. Add a tiny bit of extra water or broth if things seem too dry in order for the gelatin to set.
Line two biscuit cutters with plastic wrap and equally disperse the veggie mixture, between the two lined cutters, molding into terrines or “stacks.”
Cover and allow to set in the fridge for at least 2 hours.

To serve, bring to room temperature and garnish with fresh lemon thyme and baby spinach.

Feel free to serve alongside grilled, fatty grass fed burgers and lots of fresh feta cheese.

The slippery sensation of the juicy burger and the tangy bite of the cheese will leave you feeling as though you’ve died and gone to heaven, or France, alongside these little bright terrines.

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