How to Make Veggie Terrine

Considering all the different vegetable products that can be found on a charcuterie board, it is no surprise that this is a staple on the charcuterie. According to recipes.net … The term “terrine” is a french word meaning “large earthenware pot”.  That’s because in the past, terrine literally meant the container that the dish was made in. 

Today, “terrine” has two definitions. We have inherited the use of “terrine” to refer to the deep rectangular or oval cookware used to make the dish. The term has also come to refer to the dish itself. It is a dish of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf and cooked in a water bath. Sometimes, you can also coat a layer of gelatin, commonly known as aspic, on top. The aspic holds the dish together and adds an extra layer of flavor to it. With this recipe we are not holding it together with aspic, but eggs…so it’s sorta like a quiche loaf. 

There are many vegetables you can use just carefully mix vegetables that have stronger flavors with more delicately flavored vegetables, it might be too bland. Along with zucchini, summer squash and carrots like in this recipe, consider using; eggplants, red peppers, and mushrooms.

INGREDIENTS:
4 medium carrots, peeled
2 medium zucchini
2 medium yellow summer squash
2 Tbsp. coconut oil
1 large garlic clove, finely minced
½ tsp. sea salt
1/8 tsp. ground pepper
6 large eggs
¼ c. milk
¼ c. coconut flour
½ tsp. baking powder
1 small handful of fresh basil leaves, chopped

INSTRUCTIONS:
Preheat oven to 350. Line a  9×5 inch loaf pan with parchment paper and set aside.
Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin.
In a large skillet  heat coconut oil. Add the minced garlic and stir for 1 minute. Then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
Cook over medium-low heat until softened, about 8 to 10 minutes.
Meanwhile, in a small bowl , mix together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs & milk, and then whisk in flour mixture until fully incorporated and slightly thickened.
Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
Remove from pan, and serve warm or at room temp.