Broccoli and Chestnut Terrine
Elevate your culinary repertoire with this elegant Broccoli and Chestnut Terrine, a perfect blend of earthy chestnuts, vibrant broccoli, and creamy Parmesan. This dish combines a medley of flavors and textures, expertly balanced with thyme, garlic, and shallots, all bound together by a velvety mixture of eggs and cream. The terrine is gently baked in a water bath for a stunningly smooth and moist finish, making it an impressive centerpiece for holiday dinners, vegetarian feasts, or festive gatherings. Serve it warm, chilled, or at room temperature, paired with a crisp green salad or rustic bread for an unforgettable presentation. Packed with wholesome ingredients and bursting with flavor, this terrine is a show-stopping option that is as nutritious as it is delicious. Keywords: broccoli and chestnut terrine, vegetarian terrine recipe, elegant appetizer, holiday vegetarian dishes.
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Recipe Information
Ingredients
- 500 grams fresh broccoli florets
- 200 grams cooked chestnuts
- 30 grams unsalted butter
- 2 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 3 large eggs
- 100 milliliters heavy cream
- 30 grams grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons breadcrumbs
Instructions
Preheat your oven to 180°C (350°F). Grease a 1-liter (1-quart) terrine mold or loaf pan with butter, and coat it lightly with breadcrumbs. Set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until vibrant green and slightly tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain well and pat dry with a clean kitchen towel.
Heat the olive oil and butter in a skillet over medium heat. Add the shallots and sauté for about 2 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
In a food processor, blend the cooked chestnuts until crumbly. Add the blanched broccoli, sautéed shallots and garlic, thyme leaves, salt, pepper, eggs, heavy cream, and grated Parmesan cheese. Process until the mixture is smooth but still has some texture.
Pour the mixture into the prepared terrine mold and smooth the top with a spatula.
Place the mold in a larger baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the terrine mold, creating a water bath.
Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the terrine is set and a skewer inserted into the center comes out clean.
Remove the terrine from the oven and let it cool in the water bath for 10 minutes. Then carefully lift the terrine mold out of the water and allow it to cool further at room temperature.
Run a knife around the edges of the terrine mold to release the terrine. Invert it onto a serving plate and gently remove the mold.
Slice the terrine and serve warm, at room temperature, or chilled with your favorite accompaniment, such as a fresh green salad or crusty bread.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 36.5 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 745 mg | 57% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3467 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
