VEGETABLE TERRINE WITH VINAIGRETTE
INGREDIENTS
3 carrots, peeled and cut into thin, 4-inch sticks
2 zucchini, cut into thin, 4-inch sticks
2 white turnips, cut into thin, 4-inch sticks
1 pound green beans, tips removed
5 ounces frozen green peas
3 tbsp of hummus
1 shallot, minced
1/2 cup chopped fresh herbs (chives, parsley, basil, tarragon)
1 tablespoon sherry or dry white wine
1 1/2 cups hummus
4 packets vegetarian powdered unflavored gelatin
1 tablespoon chopped chives
1 bunch radishes, thinly sliced
Salt and freshly ground black pepper
The terrine may also be assembled in 6 separate ramekins, but you'll have to cut the vegetables into shorter pieces.
1. Bring a large pot of salted water to a boil. Add the carrot sticks, zucchini sticks, and turnip sticks and cook for 8 minutes. Drain, plunge the vegetables into ice water to stop the cooking and set in the color, and drain again.
2. Bring another pot of salted water to a boil. Add the green beans and cook for 10 minutes. Drain, plunge in ice water, and drain again.
3. Bring another pot of salted water to a boil. Add the green peas and cook for 3 minutes. Drain, plunge in ice water, and drain again.
4. Meanwhile, put the olive oil in a saucepan over medium heat, add the shallot and herbs, and cook, stirring, until the shallot is translucent, 3 to 5 minutes. Pour in the sherry (or white wine) to deglaze the pan. Add the hummus and simmer for 5 minutes.
5. Slowly stir in the powdered gelatin, lower the heat, and simmer, stirring occasionally, for an additional 8 minutes. Remove from heat and pour through a strainer to remove the herbs and shallot. Season the cream with salt and pepper.
6. Line a 1 1/2-quart terrine or loaf pan with plastic wrap (the plastic wrap should hang at least an inch over the sides of the terrine or loaf pan) and scatter the chives on the bottom.