Broccoli Terrine
Delight your senses with this elegant Broccoli Terrine, a luscious and visually stunning dish perfect for dinner parties or as a show-stopping starter. This recipe transforms simple ingredients like fresh broccoli florets, creamy eggs, parmesan cheese, and a touch of nutmeg into a light and velvety terrine that's both sophisticated and easy to prepare. Blanched broccoli retains its vibrant color thanks to a quick ice bath, while the creamy mixture is baked to perfection in a water bath for an irresistibly smooth texture. Serve chilled and beautifully sliced, drizzled with a hint of olive oil, for a dish that's as rich in flavor as it is in presentation. With its elegant composition and nutritious twist, this Broccoli Terrine is sure to impress both the eyes and the palate. Perfect for vegetarians or anyone seeking a refined yet approachable recipe idea!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 4 large eggs
- 200 milliliters heavy cream
- 50 grams parmesan cheese
- 1 clove garlic
- 15 grams unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon nutmeg
- 1 liter water
- 15 pieces ice cubes
- 1 teaspoon olive oil
- 1 sheet parchment paper
Instructions
Preheat the oven to 180°C (350°F).
Bring 1 liter of water to a boil in a large pot. Add a pinch of salt, then blanch the broccoli florets for 3 minutes.
Prepare an ice bath by filling a large bowl with water and adding ice cubes. Remove the broccoli from the boiling water and immediately plunge it into the ice bath to stop the cooking process and retain the bright green color.
Drain the broccoli well and pat dry with a clean kitchen towel.
In a blender or food processor, combine the broccoli florets, heavy cream, eggs, parmesan cheese, garlic, salt, pepper, and nutmeg. Blend until smooth and creamy.
Grease a 1-liter terrine mold or loaf pan with butter and line it with parchment paper for easier release.
Pour the broccoli mixture into the prepared mold and smooth the surface with a spatula. Tap the mold gently on the counter to remove air bubbles.
Place the terrine mold inside a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the mold, creating a water bath.
Carefully transfer the baking dish to the oven and bake the terrine for 35-40 minutes or until it is set and a knife inserted into the center comes out clean.
Remove the terrine from the water bath and allow it to cool to room temperature. Then, refrigerate the terrine for at least 2 hours to firm up.
To serve, gently run a knife along the edges of the terrine to loosen it. Invert the mold onto a serving platter. Slice the terrine into even portions and drizzle a small amount of olive oil over the top for presentation.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 52 mg | 1% | |
*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.
