Maxfacts

Vegetable terrine

This is a bit of work but the reward is an impressive dish; serve with cider vinaigrette if acidity is not a problem.

Ingredients

for the red layer:

• 200 g pre-cooked beetroot, chopped
• 500 ml vegetable stock
• 1 tsp red wine vinegar
• 1 sachet powdered gelatin
• 90 g Greek yogurt
• 100 ml whipping cream, whipped
• salt and white pepper

for the white layer:

• 250 g celeriac, peeled and chopped
• 1 apple, peeled, cored and chopped
• 500 ml vegetable stock
• ½ tsp lemon juice
• 1 sachet powdered gelatin
• 90 g Greek yogurt
• 100 ml whipping cream, whipped
• salt and white pepper

for the cider vinaigrette (optional):

• 100 ml dry cider
• 1 tbsp cider vinegar
• 1 small shallot, finely diced
• 1 small apple, peeled, cored and finely chopped
• salt and white pepper
• 3-4 tbsp sunflower or rapeseed oil

Method

1. Line a loaf tin with cling film and set aside. Cook the beetroot in the vegetable stock until very soft, puree, pass through a sieve and return to saucepan. Continue to cook over medium heat, stirring occasionally, until you have a rather thick puree. Add the vinegar and seasoning. Dissolve gelatin in a little water and slowly pour into the beetroot puree while stirring. Set aside to cool, stirring occasionally. When cooled, add yogurt and whipped cream. Transfer to the prepared loaf tin, even the surface, refrigerate for an hour until firmed. In the meantime prepare the celeriac-apple mousse in the same way. Top the beetroot layer with the celeriac-apple mousse, cover with cling film and return to fridge for several hours. Remove from loaf tin and cut in slices to serve.

For the vinaigrette

1. cook cider, vinegar, onions and apple until liquid is reduced to about half and onions and apples are soft. Puree mixture, add oil and whisk until well combined.

Variations

Replace by other colourful layers, for example a green layer based on green beans or peas puree, or a yellow layer made from carrot puree.