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Vegetable Terrine on Endive

This is a bit time consuming but the end product is not only delicious but really beautiful. As an hors d’oeuvre serve a thin slice on an endive leaf with a dot of sauce vert. Serve a full slice as an appetizer course with very thinly sliced cucumbers surrounding the pate. Or serve a slice on top of salad as a light first course.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 1 hour 30 minutes
Total Time 2 hours
Course Appetizer
Servings 8

Ingredients
  

Carrot Layer (orange)

  • 1 Diced Onion
  • 1 clove Garlic
  • ½ stick Butter
  • 2 tbsp Olive Oil
  • 3 Diced Carrots
  • 1 packet Non-Flavored Gelatin (softened with ⅛ cup of warm water)
  • ¼ cup Hellmann's Mayonnaise
  • ½ cup Softened Cream Cheese

Cauliflower Layer (white)

  • 1 Diced Onion
  • 1 clove Garlic
  • ½ stick Butter
  • 2 tbsp Olive Oil
  • 1 head Cauliflower (small head)
  • 1 packet Non-Flavored Gelatin (softened with ⅛ cup of warm water)
  • ¼ cup Hellmann's Mayonnaise
  • ½ cup Softened Cream Cheese

Broccoli Layer (green)

  • 1 Diced Onion
  • 1 clove Garlic
  • ½ stick Butter
  • 2 tbsp Olive Oil
  • 2 cups Broccoli Florets
  • 1 packet Non-Flavored Gelatin (softened with ⅛ cup of warm water)
  • ¼ cup Hellmann's Mayonnaise
  • ½ cup Softened Cream Cheese

Instructions
 

  • You can use three sauté pans to make each vegetable at once or you can use just one pan preparing one vegetable at a time giving the terrine time to set before making the next vegetable for the second layer and then again for the third layer.
  • Sauté Carrot Layer vegetables - Onion, Garlic, Butter, Olive Oil and Carrots - until vegetables are soft.
  • Sauté Cauliflower Layer vegetables - Onion, Garlic, Butter, Olive Oil and Cauliflower - until vegetables are soft.
  • Sauté Broccoli Layer vegetables - Onion, Garlic, Butter, Olive Oil and Broccoli Florets - until vegetables are soft.
  • Puree each vegetable separately until smooth and add to each vegetable Non-Flavored Gelatin softened with ⅛ cup warm water, Mayonnaise and Cream Cheese. Blend well and taste - adjust salt and pepper.
  • Spray a loaf pan with non-stick spray and pour vegetable puree filling pan ⅓ refrigerate to set for 30 minutes then add the second vegetable puree and refrigerate 30 minutes before finishing with the third layer. I like to place the green on the bottom then the white and finally the orange but you can make the layers as you like.

Notes

Variation
You can also make a terrine using different vegetables such as only peppers – red, green and yellow peppers.
Keyword Endive, Terrine, Vegetable