Recipe for Vegetable Terrine

Submitted by Tilly from Stow


Approximately 500gms of mixed vegetables: carrots, cauliflower, broccoli, sweet corn, mixed peppers, peas, asparagus, what ever you have – or like.

1 pint of vegetable stock made using – a stock cube or stock powder and a squirt of tomato puree

1 large teaspoon of VegeSet


1. Cook the vegetables until just ready – drain well and pat dry with a clean tea towel.

2. Place the vegetables in a loaf tin or your chosen dish

3. Put the stock in a saucepan and gently bring to a simmer, remove from heat and sprinkle VegeSet into the stock, whisk using a balloon whisk or stir vigorously with a wooden spoon.

4. return to heat and gently bring to the boil – remove once it reaches this point but continue to stir.

5. Pour the liquid over the cooked vegetables, leave to cool slightly and then refrigerate for a few hours or overnight if this is possible.

At stage 4 you could try adding 125g tub of cream cheese (flavoured or plain) stir really well until cream cheese had melted into the stock and then pour over the vegetables and continue with the recipe.

Try serving with a simple pea & mint puree

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