Name: Summer Vegetable Terrine
Cook time: 2 hr
Total time: 7 hr (includes chilling)
Yield: Makes 8 first-course servings
Ingredients: 2 1/2 lb mixed baby (1-inch) or medium (2-inch) Chioggia and golden beets with greens (about 16 baby or 6 medium; see cooks' note, below); 2 large leeks, trimmed of any discolored leaves or ends, leaving green parts attached; 2 medium carrots, thinly sliced crosswise; 2 celery ribs, sliced, reserving leaves; 2 shallots, thinly sliced crosswise; 2 cups dry white wine; 1 teaspoon salt; 10 black peppercorns; 3 1/4 cups cold water; 1/2 cup chopped mixed tender fresh herbs, stems reserved for stock; 1 (1/2-oz) bunch fresh chives, coarser bottom third cut off and reserved and remainder chopped; 4 1/2 teaspoons gelatin (from two 1/4-oz envelopes); 1/3 lb haricots verts, trimmed; 1/3 lb wax beans, trimmed; 1/4 cup extra-virgin olive oil, plus additional for oiling terrine; Fleur de sel for sprinkling; Coarsely ground black pepper for sprinkling; Garnish: fresh herb sprigs; heavy-duty foil; a nonreactive (6-cup capacity) rectangular terrine or loaf pan (see cooks' note, below)

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Summer Vegetable TerrineHans Gissinger

This dramatic, gorgeous terrine isn't just visually arresting; it's also absolutely delicious — and such a sophisticated change of pace from a salad to start the meal. We used beets, haricots verts, and wax beans here, but feel free to improvise if other vegetables look tempting at your local farmers market; you'll need a total of 6 cups of cooked vegetables. Since the vegetables are cooked until very tender — a knife should be able to cut through them without resistance — the terrine slices beautifully.

Cooks' Notes:

·Do not use red beets in place of the Chioggia or golden beets, as they will dye all the vegetables red.
·Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients in them.
·Terrine can be chilled in pan, covered with plastic wrap after 2 hours up to 2 days.

Recipe notes

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