Vegetable terrines, flans, mousses… Whatever you choose to call them, they are as impressive to look at as they are delicious. This recipe also has built-in bonuses: You can swap out vegetables of your choice, making this a multi-season recipe, and it can be made the day before!
But strap in – this recipe is actually very easy, however there are a number of steps and dishes to wash. I find the reward is greater than the effort. Hopefully you will, too.
Arliano Update (Aggiornamento Arliano):
I’m starting to mull 2026 vegetable garden options, and moving its location to a smaller plot this year. What are the things that grow well in clay-based soil, with loads of full sun, and what can I grow that will be better than from any grocery store? Those are my garden challenges.
Rain has finally slowed enough for work on the pool to progress. We now have walls and some of the tubing installed. Our minds also turn toward landscaping options around the pool. Current thinking is planting a mix of drought-resistant evergreens and perennials on gravel beds. No grass allowed! Between the vegetable garden and the surrounding fields, we have enough to maintain.
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Ingredients
- 1 pound (16 ounces) carrots, peeled, ends removed and chopped in about 1-inch (2 cm) pieces
- 1 pound (16 ounces) asparagus, woody ends trimmed and discarded (weight after ends discarded)
- 1 pound (16 ounces) leeks, usually about 3 large ones, dark green root ends trimmed and discarded (weight after ends discarded)
- 9 large eggs, divided
- 1 1/2 (355 ml) cups heavy cream, divided
- Kosher or fine sea salt and ground black pepper to taste
Directions
- There is no denying that this is as delicious as it is a showstopper! But if you want this to be an impressive success, there are a couple of notes to mention before you begin. NOTE 1: Every step is easy, but it takes time, and it’s best to make the day before you plan to serve it. NOTE 2: Other vegetables may be swapped out for the ones listed in this recipe. Just fully cook, drain and cool them, then you can follow the same method in steps 7 – 11
- Pre-heat the oven with the rack in the middle to 325F (170C)
- In a large pot, boil the asparagus for 4 minutes. Set a timer! Remove the spears and place them in an ice water bath until they are completely cooled. Remove the spears and place them on a clean dish towel to let them completely dry
- Split the leeks lengthwise and remove any dirt with running water. Cut the leeks into about 1/2-inch (1 cm) segments. Place the leeks in a large saucepan and sauté until they are completely soft and mushy. DO NOT add any oil. You may add a splash or two of water but be sure the water is sautéed out completely. Let the leeks cool to room temperature
- In a large saucepan, sauté the carrots with a little water until a knife can very easily pierce through them, about 15 minutes covered with a lid. Drain away any liquid and place the cooked carrots onto a clean dish towel and let them cool to room temperature
- Prepare a loaf pan with vegetable oil spray and line it with a parchment paper sling
- In a food processor, add the carrots, 2 eggs and an egg yolk. (Save the egg white for another future need.) Whizz the food processor until the carrots are completely smooth. Add 1/2-cup cream and whizz again with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper until it is fully blended. If you’re not wary of raw egg, taste for seasoning and add more salt or pepper as desired. Spread the carrot mixture evenly in the bottom of the prepared loaf pan
- In a freshly cleaned food processor, add the asparagus, 2 eggs and an egg yolk. (Save the egg white for another future need.) Whizz the food processor until the asparagus is completely smooth. Add 1/2-cup cream and whizz again with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper until it is fully blended. If you’re not wary of raw egg, taste for seasoning and add more salt or pepper as desired. So as not to disturb the carrot layer, very gently spoon and spread the asparagus mixture on top of the carrot mixture
- In a freshly cleaned food processor, add the leeks, 2 eggs and an egg yolk. (Save the egg white for another future need.) Whizz the food processor until the leeks are completely smooth. Add 1/2-cup cream and whizz again with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper until it is fully blended. If you’re not wary of raw egg, taste for seasoning and add more salt or pepper as desired. So as not to disturb the asparagus layer, very gently spoon and spread the leek mixture on top of the asparagus mixture
- Place the loaf pan in the oven and bake for 65 – 75 minutes. An inserted toothpick ought to come out clean and dry and the top of the leek mixture should look set. This will rise a bit while it is baking and will sink back down as it cools. This is to be expected
- Place the loaf pan on a cooling rack until it is completely cooled to room temperature (this will take several hours). Cover and refrigerate the loaf pan for a minimum of 8 hours, preferably overnight. When ready to serve, bring the loaf pan to room temperature. Serve it either at room temperature or re-heat it for 10 minutes in a moderate oven until it is just warm. Using the parchment sling, remove the terrine to a cutting board and gently slice it with a serrated knife
Greg Nelson Cooks 