An elegant vegetarian course, pairing zucchini, peas, and other delicious vegetables.
Ingredients:
- 1 – Zucchini (Thinly Sliced Lengthwise)
- 1 – Yellow Squash (Thinly Sliced)
- 1 – Medium Beetroot (Peeled, Thinly Sliced)
- 1/4 ounce – Carrot (Thin Ribbons)
- 1 tablespoon – Extra-virgin Olive Oil
- To Taste – Salt and White Pepper
- 1 Cup – Fresh or Frozen Peas
- 1 TBSP – Butter
- 1 TBSP – Cream
- 1 Splash – Lemon Juice
- 1/2 Cup – Baby Carrots
- 1/4 Cup – Pearl Onions
- 1 Cup – Wild Mushrooms (Oyster or Shiitake)
- 1/2 Cup – Parmsesan Cheese (Finely Grated)
- 1 handful – Microgreens
- 5 – Edible Flowers
- To Taste – Balsamic Glaze
Speciality Items:
- Immersion Blender Need it? Click here to start cooking
- Brush Need it? Click here to start cooking
- Edible Flowers Need it? Click here to start cooking
- Sieve Need it? Click here to start cooking
- Quenelle Need it? Click here to start cooking
- Cheese Grater Need it? Click here to start cooking
- Terrine Need it? Click here to start cooking
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Steps:
- Prepare the Vegetable Terrine
- Make the Pea Purée
- Glaze the Vegetables
- Make the Parmesan Tuile
- (Optional) Foam Element.
- Plate Like a Michelin Chef.
Vegetable Terrine
Ingredients:
Steps:
- Lightly brush all sliced vegetables with olive oil and season with salt and pepper.
- Grill or roast slices briefly (just until tender but still structured).
- Line a small ring mold or ramekin with zucchini slices.
- Layer vegetables in a repeating pattern (zucchini → beet → squash → carrot).
- Press gently and chill in the fridge for at least 30–60 minutes to set.
Pea Purée
Ingredients:
Steps:
- Blanch peas in boiling salted water (2–3 minutes), then transfer to ice water.
- Blend peas with butter, cream, salt, and a splash of lemon juice until smooth.
- Pass through a fine sieve for ultra-smooth texture
- Keep warm.
Glaze the Vegetables
Ingredients:
Steps:
- In a pan, melt butter and add honey.
- Add carrots and pearl onions; cook until glossy and tender.
- In a separate pan, sauté mushrooms until golden.
- Season everything lightly with salt.
Parmesan Tuile
Ingredients:
Steps:
- Preheat oven to 375°F (190°C).
- Place small piles of grated parmesan on parchment paper.
- Bake 5–7 minutes until melted and golden.
- Cool and shape if desired (drape over a rolling pin for curves).
Foam
Ingredients:
Steps:
- Warm a light vegetable broth.
- Add a pinch of soy lecithin and blend with an immersion blender to create foam.
Plate
Ingredients:
Steps:
- Place the terrine neatly in the center of a plate.
- Add a quenelle (oval scoop) of pea purée on the side.
- Arrange glazed carrots, onions, and mushrooms artistically
- Add dots of balsamic glaze and a drizzle of olive oil.
- Garnish with microgreens, edible flowers, and tuile crisps.
- Finish with foam if using.
More Info
Disclaimer: The information and recipes provided within this application are intended for general informational and personal use only. Yes Chef makes no guarantees regarding accuracy, ingredient safety, or cooking outcomes. Users are responsible for checking allergen information, food safety temperatures, and proper handling of all ingredients. By using this app, you acknowledge that Yes Chef and its contributors are not liable for any adverse reactions, injuries, or results that may occur.