Terrine word is originated from France in the 18th century;   it is literally a ‘large earthenware pot. Traditional French cuisines are served in this way. The meat, vegetable or fish mixture are prepared and kept to cool for hours, normally served in slices.

The vegetable terrine recipe is an attractive addition to a cold buffet and also makes a lovely fresh start for a dinner party. This vegetarian terrine can also be served for a summer supper with a crisp mixed salad.



Vegetable Terrine Recipe

Cabbage leaves (remove central ribs), 12

Carrot (cut into matchsticks length), 1 (100 grams)

Courgette (cut into matchsticks length), 1 (100 grams)

Sweetcorn and pimiento (drained), 200 grams

Eggs, 2

Egg yolk, 1

Milk, 150 ml

Double cream, 3 tablespoons

Nutmeg (grated),  ¼

Salt,   to taste

Ground Pepper, Fresh

Vegetable oil, for brushing


Tomato Sauce

Tomato (chopped), 250grams

Natural yogurt, 3 tablespoons

French Mustard, 1 tablespoon

Worcestershire sauce, 1 tablespoon

Tomato ketchup, 1 tablespoon

Caster sugar, 1 pinch


Preparation Method:

Vegetable Terrine Recipe

Heat the oven to 170C

Bring a saucepan of salted water to the boil and blanch the cabbage leaves for 2 minutes. Drain and dry on a clean towel.

Bring a saucepan of salted water to the boil and put the carrot and courgette matchsticks in to simmer for 5 minutes. Drain and refresh under cold water and drain again.

Brush a 1kg loaf tin with vegetable oil. Line the loaf tin with 3 or 4 of the largest cabbage leaves and chop the remainder pretty finely

Put half the carrot and courgette mixture into the line loaf tin; add half the sweetcorn and pimiento, then half the chopped cabbage. Repeat the layering to make 6 layers in total.

Whisk the eggs lightly with the extra yolk, milk, cream, and nutmeg. Make season with Salt and pepper. Carefully pour the egg mixture into the loaf tin, gently easing the vegetable apart in several places with a round bladed knife, to make sure the egg mixture is evenly distributed through the tin and goes right to the bottom. Fold projecting cabbage leaves over the filling. Cover the tin with the foil.

Set the loaf tin in a roasting tin. Pour in hot water to covered three-quarter up the sides of the loaf tin and cook for 1 ½ – 2 hours, until the custard is set and firm to the touch.  Remove the loaf tin from the roasting tin and cool. Chill Vegetable Terrine overnight in the refrigerator.


Preparation Method: 

Tomato Sauce

Put the tomatoes in a blender for a few seconds until liquidized, then sieve to remove the skins and seeds.

Mix the tomato puree with the remaining sauce ingredients, stirring to make sure they are combined. Season to taste with salt and pepper. Cover with cling film and chill for at least 2 hours.


To Serve:

Vegetable Terrine Recipe

Allow the Vegetable Terrine to stand at room temperature for about 10 minutes. Run a knife round the sides on the Vegetable Terrine, invert a serving plate on the top and shake gently to unmold. Serve cut in slices with tomato sauce.


Serves:        4 persons


Nutrition facts:   195 calories per portion


Cooking Time: 

Vegetable Terrine Recipe

Preparing the vegetable terrine takes 45-60 minutes, cooking time 1 ½ – 2 hours. Preparing the tomato sauce takes about 5 minutes. Allow for overnight chilling.


Buying Guide:

Large-leaved dark green cabbage such as summer cabbage or Savoy cabbage is better for this vegetable terrine than the hard cabbage with closely packed leaves.


Cook’s Tip –

Vegetable Terrine Recipe

Do not peel off the cabbage leaves used for lining – cut through to serve.


Read: Seafood Tagine