This was as delectable as it was gorgeous. I didn't make this lovely dish - Ulla did! -but here's my usual recipe for a veggie terrine...just remember to pick contrasting colors for an eye-catching dish.Pre-heat the oven to 375 degrees F. Oil a 2-pound loaf pan and line it with waxed paper or parchment. Keeping all the vegetables separate steam them until tender. Drain off as much liquid as possible, the more the better. Finely chop each vegetable and season well with salt, pepper, and coarsely chopped herbs. Beat the eggs and divide equally among the vegetables - mix well. Place the vegetables in contrasting layers in the pan taking care to smooth each layer so that the colours will stay separate. Cover the tin of layered vegetables with a sheet of lightly oiled wax paper
Stand the filled loaf tin in a roasting dish and add sufficient boiling water to come two thirds of the way up the sides of the tin. Don't let the tray dry out during the cooking time - add boiling water if required. Bake in the oven for approximately 40 minutes until a sharp knife comes out clean when inserted. Remove the wax paper and cook for a further 10 minutes. The terrine should cool for 10 minutes before turning out. To remove the terrine run a knife carefully round the edge of the baking dish and invert onto a suitable serving dish.
Stand the filled loaf tin in a roasting dish and add sufficient boiling water to come two thirds of the way up the sides of the tin. Don't let the tray dry out during the cooking time - add boiling water if required. Bake in the oven for approximately 40 minutes until a sharp knife comes out clean when inserted. Remove the wax paper and cook for a further 10 minutes. The terrine should cool for 10 minutes before turning out. To remove the terrine run a knife carefully round the edge of the baking dish and invert onto a suitable serving dish.
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