Make a surprise to your family serving a slice of this vegetable terrine with some spiced sauce as the Canary mojo rojo. This served with a hunk of crusty bread, any salad greens, cheese, cured meat, smoked salmon or what you like, makes an elegant brunch or a light meal for warmer days.
Green Bean Terrine
- Salted water
- 400 g grean beans (I used the flat ones), trimmed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 small tin of mushrooms (200 g drained)
- 4 eggs
- 100 ml heavy cream
- 5 tablespoons cooking liquid from the beans
- 2 teaspoons ginger, grated
- Salt and pepper to taste
- Preheat the oven to 160°C-
- Boil the beans in salted water add the green beans and cook for 10 minutes, until tender but still firm to the bite. Drain the beans.
- In the meantime fry onion and garlic with the oil until just tender, then add the drained mushrooms. After one minute, remove from the heat.
- Whisk the eggs with the cream and with the cooking water. Season with the ginger, salt and pepper.
- Line a terrine with aluminum foil and coat it with oil.
- Pour a few spoons of egg mixture, arrange over this first half of the beans, then the mushrooms mixture, after this the second half of the beans and finally pour gently the remaining egg mixture.
- Bake in the oven for about 25 minutes until firm and until the tip of a knife inserted into the center comes out clean.
- Remove from the foil Serve warm or cold.
Note: Traditionally this kind of preparations should be cooked placing mold of the terrine into a bigger mold (roasting pan) with boiling water. I did not do it in this way and the simple baking in the oven worked well for me.