Spring Vegetable Terrine Recipe

• 100 g / 3 1/2 oz (3/4 cup) broad beans (fava beans)
• 1 tablespoon cooking salt
• 100 g / 3 1/2 oz (scant 1 cup) petits pois (baby peas)
• 100 g / 3 1/2 oz broccoli, cut into florets
• 100 g / 3 1/2 oz green beans, cut into 1-cm / 1/2-inch lengths
• 100 g / 3 1/2 oz new carrots, diced
• 100 g / 3 1/2 oz (scant 1 cup) celery hearts, diced
• 4 eggs
• 300 ml / 1/2 pint (1 1/4 cups) double (heavy) cream
• 2 fresh tarragon sprigs
• 2 fresh basil sprigs, chopped
• Salt and pepper

1. Preheat the oven to 180 degrees C / 350 degrees F / Gas Mark 4.
2. Pop the broad beans out of their skins by squeezing gently between your index finger and thumb.
3. Bring a pan of water to the boil, stir in the cooking salt, add the petits pois and broccoli and blanch for 30 seconds.
4. Remove from the pan, refresh in iced water and drain.
5. Add the green beans, carrots and celery to the pan and cook for 510 minutes, until tender but still firm to the bite.
6. Drain and refresh under cold water.
7. Whisk the eggs with the cream in a bowl and add the petits pois, broccoli, green beans, carrots, celery, broad beans, tarragon and basil.
8. Season with salt and pepper.
9. Line a terrine with cling film (plastic wrap), allowing it to overhang the sides.
10. Spoon in the vegetable mixture, wrap the overhanging cling film over the top to seal and put the terrine into a roasting tin (roasting pan).
11. Pour in boiling water to come about halfway up the sides and bake for 40 minutes, until the tip of a knife inserted into the centre comes out clean.
12. Turn out and remove the cling film before serving.
13. Serve warm or cold.

beans, cooking salt, pois, broccoli, green beans, new carrots, celery, eggs, cream, tarragon sprigs, fresh basil sprigs, salt

Taken from www.chowhound.com/recipes/spring-vegetable-terrine-11523 (may not work)