Ham and Vegetable Terrine







A recipe from the cuisine, allowed in a / / / diet.

Let’s again say ‘hello’ to French cuisine. This time with a terrine made with ham and veggies. After patiently waiting for it to harden in the fridge, turn the pan over, slice the terrine and serve it cold or at room temperature.

Nutritional Chart

Calories: 158 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 22 g
  • 4 g
  • 10 g

Ingredients Needed for Ham and Vegetable Terrine

4 carrots, lengthwise quartered
½ celery root, diced
dill sprigs
1 teaspoon black peppercorns
4 gelatin sheets
10 ounces ham, diced and/or sliced
cilantro, chopped

How to Make Ham and Vegetable Terrine

  1. Fill a medium-sized pot halfway with water, season with salt and heat it.
  2. Add the carrots, celery root, 3 dill sprigs, and the peppercorns. Cover with the lid and boil for 20 minutes.
  3. Remove the cooked veggies and set them aside.
  4. Strain the vegetable soup into another pot and add the gelatin sheets. Stir in and let them dissolve.
  5. Line a Bundt pan with plastic foil. Layer the cooked vegetables and diced ham, interspersing them with cilantro and dill to taste.
  6. Fill the pan with vegetable soup, then refrigerate for 6 hours.

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