How To Make A Spring Vegetable Terrine

The terrine is special for many different reasons. As a compressed loaf of either meats and/or vegetables, the terrine is similar to a pâté and is made up of compressed foods that form into a flavor packed cake. You can experiment with different meat or vegetable mixtures, add cheese or a number of fresh herbs to enhance your terrine. Some even attribute these to being great alternatives to a salad or, if you want, a gorgeous and colorful addition to the buffet table at your next gathering. We especially like to make tons of delicious variations depending on which vegetables are in season. Whether it’s a fall, winter, summer or spring vegetable terrine, it’s a gorgeous way to enjoy some of your favorite vegetables.

Follow along with our culinary school chef as he shows you how to make a vegetable terrine with goat cheese. It looks just as good as it tastes!

Vegetable Terrine Recipe

2 zucchini
2 yellow squash
2 red peppers
2 yellow peppers
1 red beet
1 golden beet
1 leek
1 bok choy
8 oz goat cheese
Salt and black pepper


1. Slice the zucchini and yellow squash lengthwise into ¼ -inch slices. Blanch slices in salt water for about 2 minutes; refresh in ice water to stop cooking process.

2. Boil beets until soft, insert a knife if it comes out easily this means the beets are done. Refresh in ice water, peel beets, and slice into 1/8-inch slices.

3. Cut peppers in half, remove the membranes and seeds. Blanch in salt water for about 5 minutes, refresh in ice water.

4. Blanch baby bok choy and leeks for about 3 minutes; refresh in ice water.

5. Soften the goat cheese in a mixing bowl, place goat cheese into a pastry bag.

6. Layered the terrine mold with plastic film.

7. Arrange the zucchini and squash slices crosswise over the bottom and up the sides, overlapping the slices to complete cover the terrine. The ends of the slices should overhang the sides of the terrine.

8. Topped the slices with the rest of the vegetables, place a small amount of goat cheese between each layered of vegetables.

9. Bring the overhanging slices of zucchini up over the terrine. Wrap the terrine loose with the plastic wrap.

10. Refrigerate for at least 8 hours or for up to 24 hours.

11. Remove the terrine from the refrigerator. Unwrap, slice with a very sharp knife and serve 1 thick or 2 thin slices per person with desired sauce.

Escoffier live chef cooking demonstration

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