Fresh Vegetable Terrine
Fresh Vegetable Terrine
2 cups 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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