Roasted Winter Vegetable Terrine BACK

Roasted Winter Vegetable Terrine with Pistachio & Cumin Oil

Main Course Recipes | 29th October 2019

With almost half of Irish people saying they would try a vegan diet, veganism is a trend that isn’t going anywhere.  Clément Pavie is championing winter vegetables in his latest recipe. This sophisticated vegan starter – winter vegetable terrine with pistachio and cumin oil is perfect for this time of year.

What You’ll Need

  • 1kg of raw beetroot
  • 1 large butternut squash
  • 1kg of small carrots
  • 10 scallions
  • 4 garlic cloves
  • 2 sprigs of thyme
  • 50g peeled pistachios
  • 2g  cumin seeds
  • 40ml extra virgin olive oil
  • 500ml of vegetable stock
  • 5g agar-agar powder
  • Salt and pepper to taste

Creating The Dish

Preheat your oven to 170˚c.

Line a terrine mould (13cm x 11cm x 6cm) with 2 layers of cling film.

Leave some cling film loose on the side, to allow for an overlap to wrap the terrine.

Peel the beetroot and cut into large slices (1 to 2 cm).

Peel the butternut squash.  Next, split the squash in half at the point where the long “neck” section meets the round base section.

Cut the long part into 1 to 2 cm cubes.

Cut the round piece in half, remove the seeds and dice in large chunks. Keep this to make the puree.

Peel the carrots and keep whole.

Clean and trim the scallion, keep whole.

For The Purée

Place the large butternut squash chunks in a pot, cover with water, add in some olive oil, salt and pepper.

Cook on medium heat until soft and tender. Sieve through, place in a blender and blitz until smooth and creamy.

Cooking the Veg

In a large roasting tray, mix the slices of beetroot, butternut squash and the whole carrots with several pinches of rock salt, cracked black pepper, olive oil, crushed cloves of garlic and the fresh thyme. Roast in a preheated oven at 170˚C for 15 minutes.

Add in the scallion, stir the vegetables and cook for an extra 15 minutes, until golden brown.

The veg should be cooked but if the carrots and beetroot need a little longer, just remove the butternut squash and scallion and roast until you can run a knife through them easily. Leave to cool down

Assembling the Terrine

Mix the agar-agar powder into the cold vegetable stock.

Bring to the boil, pass through a sieve and leave to cool down.

In the pre-lined terrine mould, build the terrine with different layers of roasted vegetables. Brush a layer of the agar-agar and veg stock over each layer of vegetable.

Wrap the terrine in cling film and leave to set in the fridge with a weight on.

I find a small wooden board and a 1kg pack of spaghetti work a treat!

For the Oil

In a small pan, place the pistachios and cumin seeds. Gently warm up and roast for a few minutes.

Place in blender, add a pinch of salt and the olive oil. Blitz to a rough mix.

To Serve

Take the winter vegetable terrine out of the mould, cut delicately in 2 cm thick slices.

Serve with a drizzle of pistachio dressing and a few dollops of the butternut squash puree.

Fancy some more vegan recipe inspiration? Check out our delicious Vegan Peanut Butter & Jelly Parfait.