Vegetable Terrine

vegetable terrine

Vegetable Terrine

No ratings yet
A classic French dish, this vegetable terrine makes for a perfect appetizer.
Servings: 4
Calories: 768
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Chilling time 2 hours


  • 3 oz margarine
  • 3 oz plain flour
  • 1 pint milk
  • 2 eggs lightly beaten
  • salt and pepper
  • 8 oz carrots chopped
  • 1 onion chopped
  • 1 tablespoon oil
  • 11 oz Cheddar cheese grated
  • bunch of watercress trimmed
  • 1/4 cauliflower lightly cooked
  • 8 oz peas cooked
  • watercress sprigs to garnish


  • Line a 1 kg (2 lb) loaf tin with greased greaseproof paper.
  • Melt the margarine, stir in the flour. Add the milk and bring to the boil, stirring. Cool slightly, then beat in the eggs. Season and cool.
  • Cook the carrots and onion in the oil for 5 minutes. Blend in a liquidiser with a quarter of the sauce, pour into the tin.
  • Repeat with 225 g (8 oz) of the Cheddar. watercress and another quarter of sauce. Blend the cauliflower with the remaining Cheddar and a third quarter of the sauce.
  • Finally blend the peas and remaining sauce in a liquidiser. Pour into the tin.
  • Cover the tin with foil and stand in a roasting tin half-full of hot water. Cook in a moderate oven for 1 1/2 hours. Leave to cool. Refrigerate for 1 - 2 hours before turning out to serve. Garnish as above.


Oven temperature 160°C, 325°F, gas 3.
Calories: 768 kcal
Carbohydrates: 41 g
Protein: 33 g
Fat: 53g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 176 mg
Sodium: 821 mg
Potassium: 762 mg
Fiber: 6 g
Sugar: 14 g
Vitamin A: 11759 IU
Vitamin C: 45 mg
Calcium: 765 mg
Iron: 3 mg
Cuisine French
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating