Carrot and Broccoli Rabe Terrine
I’ve saved this recipe for quite a few years. I think I hesitated to make it because of the layering! I’m just not one to do fiddly things in the kitchen, especially those that require patience, but I finally couldn’t wait any longer.
It’s almost fall, and even though it’s still hot outside, my cooking inside changes with thoughts of fall leaves and comfy cardigans. Enter this recipe, which screams “fall” to me. It would be a great addition to a Thanksgiving table as well.
The recipe is by Wolfgang Puck. About the recipe he states: “It’s impressive and somewhat different.” He claims that this savory terrine is one of his home-entertaining staples. He prepares a mixture of sautéed carrots, mushrooms, cheddar cheese and eggs, then layers it with sautéed broccoli rabe before baking.”
Turns out, it wasn’t that challenging for me! There were auite a few pots and pans involved and prep work, but the terrine turned out perfectly – pretty and delicious.
Carrot and Broccoli Rabe Terrine
Adapted from Wolfgang Puck
printable recipe below
6 tablespoons unsalted butter, plus more for coating
2 pounds carrots, sliced crosswise 1/4 inch thick
1/2 cup water
Salt
Freshly ground pepper
6 ounces broccoli rabe — thick stems discarded, the rest chopped
4 ounces shiitake mushrooms, stemmed, caps thinly sliced
5 large eggs
4 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
Preheat the oven to 400° F. In a large, deep skillet, melt 4 tablespoons of the butter. Add the carrots and water. Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes. Uncover, raise the heat to high and boil off any excess water. Season with salt and pepper.
Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes. Season with salt and pepper and transfer to a bowl. Lightly beat 1 of the eggs and stir into the broccoli rabe.
Wipe out the skillet and melt the remaining 1 tablespoon of butter. Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until tender, about 5 minutes.
Line an 8 1/2-by-4 1/2-inch metal loaf pan with foil. Butter the foil. In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots. Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
Set the loaf pan in a large baking dish. Add enough hot water to the dish to reach halfway up the side of the loaf pan. Bake for about 1 hour and 15 minutes, or until the cake is firm throughout. Let cool for 10 to 15 minutes.
Unmold the carrot terrine onto a platter. Cut into 1-inch-thick slices and serve.
The baked carrot terrine can be refrigerated overnight in the pan. Bring to room temperature, cover with foil and reheat in a hot water bath in a 350° F oven until heated through, about 30 minutes.
Carrot and Broccoli Rabe Terrine
Adapted from Wolfgang Puck
6 tablespoons unsalted butter, plus more for coating
2 pounds carrots, sliced crosswise 1/4 inch thick
1/2 cup water
Salt
Freshly ground pepper
6 ounces broccoli rabe — thick stems discarded, the rest chopped
4 ounces shiitake mushrooms, stemmed, caps thinly sliced
5 large eggs
4 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
Preheat the oven to 400 degrees F. In a large, deep skillet, melt 4 tablespoons of the butter. Add the carrots and water. Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes. Uncover, raise the heat to high and boil off any excess water. Season with salt and pepper.
Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes. Season with salt and pepper and transfer to a bowl. Lightly beat 1 of the eggs and stir into the broccoli rabe.
Wipe out the skillet and melt the remaining 1 tablespoon of butter. Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until tender, about 5 minutes.
Line an 8 1/2-by-4 1/2-inch metal loaf pan with foil. Butter the foil. In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots. Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Spread half of the carrot mixture in the prepared loaf pan in an even layer. Top with the broccoli rabe mixture. Cover with the remaining carrot mixture, smoothing the surface.
Set the loaf pan in a large baking dish. Add enough hot water to the dish to reach halfway up the side of the loaf pan. Bake for about 1 hour and 15 minutes, or until the cake is firm throughout. Let cool for 10 to 15 minutes.
Unmold the carrot terrine onto a platter. Cut into 1-inch-thick slices and serve.
Make Ahead
The baked carrot terrine can be refrigerated overnight in the pan. Bring to room temperature, cover with foil and reheat in a hot water bath in a 350 degrees F oven until heated through, about 30 minutes.
About the Author: Chef Mimi
