Another recipe from Tata Marlene. She’s such a good cook and so modest. She brought this to Pappy Jean-Pierre’s house in Neuilly the night before we were flying back home. It was the last thing I ate in Paris and one of the best. It’s very light but full of flavor. After a week of unrestrained gluttony it was a perfect ending.
There is plenty of room to play with this dish. You can change the herbs, the spice, or add some cheese amd change the sauce. One of these days I’ll try it with chopped mint, parsley, lemon zest and goat cheese. I’ll serve it with a whole milk yogurt based sauce with more herbs or a touch of spice.
One note about the carrots, you can use “short cut” carrots that have already been trimmed. You’ll get a more random pattern but that’s okay. You still need to blanched them.
TERRINE INGREDIENTS (Makes one loaf pan)
- Preheat oven to 420F degrees
- Slice zucchini, with the peel, into 3mm (1/8″) thick rondelles. I recommend using a mandoline. You want them to be thin so they’ll cook to al dente without coloring and so they’ll layer evenly in the terrine.
- Separate the parsley leaves from the stems.
- Chop onion, parsley, garlic and chives. It’s important that the herbs are dry so they can be chopped well.
- Cut carrots into evenly thick batons that run the length of your loaf pan. You need six pieces so use more carrots if necessary.
- Place olive oil in pan and heat until shimmering.
- Place onion and garlic in pan. Season with salt and pepper. Cook over low heat until onions are translucent but not brown. Remove the onions.
- Add zucchini to pan. Season with salt and white pepper. Cook covered until they’re al dente. You do not want them to brown. Check seasoning and add more salt, pepper and nutmeg if needed.
- Place zucchini in a sieve for about 30 minutes to drain. Then spread them out on a clean dish towel and gently blot more water out of them.
- Blanche the carrots: boiling water for 3 minutes then ice water bath.
- Beat eggs with salt and pepper. Dilute the cornstarch with a bit of egg and add it to the rest of the eggs. The cornstarch traps and thickens any liquid escaping from the ingredients.
- Add onions, zucchini, chopped parsley and chives, salt and pepper to the eggs
- Prepare your loaf pan by greasing the two short sides and cutting parchment t to cover the bottom and go up both long sides of the pan.
- Pour the 1/3 of the egg mixture into the pan and smooth out the top. Lay 1/2 of your carrot batons on top of the zucchini.
- Repeat this process so you end up with three layers of zucchini and two layers of carrots, beginning and ending with the zucchini.
- Bake in the preheated oven for about 35-40 minutes. Check the temperature after 35 minutes . The center of the terrine should register at least 158F the temperature at which eggs coagulate.
- Cool in the refrigerator and unmold when it’s cold.
- Cut into 1″ slices and serve with the sauce.
- 200 grams whipping cream
- 1 tablespoon of ketchup
- Juice of 1 lemon
- 1 tablespoon of Dijon mustard
- 1 tablespoon Hungarian sweet paprika
- White pepper
- Whip cream until it thickens but will still drip off a spoon.
- Place the paprika in a small bowl and whisk in the lemon juice a bit at a time to get a smooth paste.
- Stir in mustard and ketchup to the paste.
- Add the paste to the cream and stir in with a spatula. You don’t want to whip it anymore.
- Season with salt and pepper. Add more lemon juice if you like. Once again, use a spoon to mix.