Veggie Terrine
Considering all the different vegetable products that can be found on a charcuterie board, it is no surprise that this is a staple on the charcuterie . According to recipes.net … The term “terrine” is a french word meaning “large earthenware pot”. That’s because in the past, terrine literally meant the container that the dish was made in. Today, “terrine” has two definitions. We have inherited the use of “terrine” to refer to the deep rectangular or oval cookware used to make the dish. The term has also come to refer to the dish itself. It is a dish of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf and cooked in a water bath. Sometimes, you can also coat a layer of gelatin, commonly known as aspic, on top. The aspic holds the dish together and adds an extra layer of flavor to it. With this recipe we are not holding it together with aspic, but eggs…so it’s sorta like a quiche loaf. There are many vegetables you can use just ca