Basil Broccoli Terrine
Submitted by ppadovano
Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.
YIELD
8 servingsPREP
60 minCOOK
60 minREADY
120 minHere’s a dish that turns humble broccoli into something genuinely elegant.
Fresh florets are cooked, pureed with eggs, Parmesan, basil, and a bright hit of lemon juice, then baked gently in a water bath until the center is just set.
Once chilled and unmolded, you get gorgeous green slices with a texture somewhere between a savory custard and a mousse.
Garnished with halved cherry tomatoes and fresh basil leaves, it looks like something from a French bistro menu.
At under 50 calories per serving, this is the kind of first course that impresses without the guilt.
Pro Tips
- Make sure to drain the broccoli thoroughly after blanching; excess water will make the terrine too loose to slice cleanly
- Process the mixture for the full 3 minutes to get the smoothest possible texture
- The terrine needs to chill completely before slicing, so plan to make it at least 4 hours ahead or the night before
- Use a very sharp knife dipped in hot water between slices for the cleanest presentation
Ingredients
Directions
Combine broccoli and water in a heavy saucepan; bring to a boil.
Cover, reduce heat to medium and cook 10 min. or until tender. Drain and rinse under cold water; drain again.
Combine broccoli, egg whites, egg yolks, parmesan, lemon juice, basil, salt and pepper in processor and process 3 min. or until smooth.
Line a 7½ x 3 x 2 in. loafpan with foil, allowing foil to extend 3 in. beyond sides of pan. coat foil with cooking spray.
Pour broccoli mixture into prepared pan; carefully folding foil loosely over broccoli mixture to cover.
Place loafpan in a 12 x 8 x 2 in. baking dish ; pour hot water into baking dish to a depth of 1 in. bake at 350℉ (180℃). for 1 hour or until edges are firm and center is set.
Remove Loafpan from water; let cool on a wire rack 15 min. loosen edges of terrine with a sharp knife; invert on a serving platter.
Smooth edges if necessary and chill.
Cut terrine into 16 slices; arrange 2 slices on each of 8 individual serving plates.
Garnish with cherry tomato halves and basil leaves.
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