Broccoli and sweet potato terrine

 

Yesterday I made this broccoli and sweet potato terrine for Meatless Monday. It was the first time I was making a terrine – it’s a bit time consuming, but for a nice result. I’m planning to try again with other vegetables, fresh herbs and spices.

The quantities in the recipe here make about 6 servings. It’s ready in 75 minutes or so + chilling time.

Ingredients

• 3 cups of peeled and diced sweet potato
• Water
• Salt
• 3 cups of broccoli cut into florets
• 1 garlic clove, peeled and halved
• 2 tablespoons of flour (I used whole wheat flour), divided
• ¼ cup of plain yogurt, divided
• 2 eggs
• ¼ teaspoon of dried rosemary (or thyme)
• Pepper
• Olive oil
• ¼ teaspoon of ground cumin

Preparation

Preheat the oven at 210 degrees Celsius.

Cook the sweet potato in boiling salted water until soft, about 13 minutes.

In the meantime: cook the broccoli in boiling salted water until tender, about 4 minutes. Drain, and transfer to the food processor. Add ½ garlic clove, 1 tablespoon of flour, 2 tablespoons of plain yogurt, 1 egg, rosemary, salt and pepper to taste, and blend until smooth, 60 seconds or so.

Brush a standard loaf tin with olive oil. Spread evenly the broccoli purée into the loaf tin, and reserve. Rinse the bowl and the blade of the food processor.

When the sweet potato is tender: drain, and transfer to the food processor. Add ½ garlic clove, 1 tablespoon of flour, 2 tablespoons of plain yogurt, 1 egg, cumin, salt and pepper to taste, and blend until smooth, 30 seconds or so.

Spoon evenly and gently the sweet potato purée into the loaf tin, above the broccoli layer.

Bake the terrine in a water bath (place the loaf tin in a roasting tin, and carefully pour hot tap water in the roasting tin up to half to two-thirds of the loaf tin) for 45 minutes, until set. Remove the terrine from the oven. Let it cool completely, then chill it in the fridge for a few hours until serving for the terrine to set well. Before serving, turn the terrine out of the loaf tin. Serve in slices, and drizzle with olive oil. I served this terrine with a tomato salad and some toasted bread.