Winter

Root Vegetable Terrine Recipe

October 23, 2024
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Photo by Mathilda Perrot
  • Prep time 30 minutes
  • Cook time 1 hour 15 minutes
  • Serves 4
Author Notes

This recipe by Chef Romain Barthe of L'Auberge de Clochemerle in Vaulx en Beaujolais, France, is a testament to the artistry and innovation that defines modern French cuisine. Enjoy this delightful terrine as a celebration of the season's best produce. —damianotrulli

What You'll Need
Ingredients
  • 3.5 oz (100 g) carrots
  • 3.5 oz (100 g) beets
  • 3.5 oz (100 g) celery root
  • 3.5 oz (100 g) golden turnips
  • 0.35 oz (10 g) gelburger
  • 0.7 oz (20 g) maltodextrin
  • 21 oz (600 g) button mushrooms
  • 21 oz (600 g) water
  • 21 oz (600 g) white wine
  • 5.3 oz (150 g) white soy sauce
  • 15.9 oz (450 g) coconut milk
  • 3 bunches of cilantro
  • 10.6 oz (300 g) butter
  • Salt/pepper
  • 2.6 oz (75 g) muscovado sugar
  • 1 teaspoon corsair curry
  • 5.3 oz (150 g) toasted shredded coconut
  • 1 tablespoon green curry paste
  • 4.4 oz (125 g) coconut milk
  • Juice and zest of 1 lime
  • 4.9 oz (140 g) coconut milk
  • 0.35 oz (10 g) lemon juice
  • 0.1 oz (3 g) agar agar
  • Salt/pepper
Directions
  1. Terrine Instructions: Cut the vegetables into thin slices and blanch them in salted water. Assemble the terrine in a frame, alternating layers of vegetables and sprinkling the gelburger/maltodextrin mixture between each layer. Steam in the oven at 194°F (90°C) for 40 minutes.
  2. Broth Instructions: Sweat the mushrooms. Add the white wine and reduce by a quarter. Add the water and soy sauce, simmer for 10 minutes. Add the coconut milk and simmer for another 15 minutes. Strain the mixture. Place in a blender with the herbs and butter, blend at maximum speed, strain, and adjust the seasoning.
  3. Condiment Instructions: Mix all ingredients together. Reserve in the refrigerator.
  4. Coconut Gel Instructions: Mix all ingredients together. Bring to a boil. Let cool, then blend.

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