Nordic Root Vegetable and Hazelnut Terrine
This show-stopping terrine combines the deep flavors of roasted root vegetables with the crunch of hazelnuts, bound together by a savory vegetable gel. It's a complex dish that requires precision and patience, perfect for experienced cooks looking to impress. Specialty ingredients, like freshly harvested Nordic hazelnuts, elevate its rich, nutty taste.
Ingredients
- 3 medium carrots, peeled and diced
- 2 medium parsnips, peeled and diced
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves, chopped
- 1 1/2 cups hazelnuts, toasted and chopped
- 1 tablespoon apple cider vinegar
- 2 cups vegetable stock
- 1 tablespoon agar agar powder
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Method
- Preheat the oven to 400°F (200°C).
- Toss the carrots, parsnips, and beets with olive oil, thyme, sea salt, and black pepper. Spread evenly on a baking sheet and roast for 30-35 minutes until tender and slightly caramelized.
- Meanwhile, toast the hazelnuts in a dry skillet over medium heat until aromatic, about 5 minutes. Cool and roughly chop them.
- In a saucepan, combine vegetable stock and agar agar powder. Bring to a simmer while whisking continuously, simmer for 5 minutes until the agar agar is completely dissolved.
- Remove the roasted vegetables from the oven. Combine them with the hazelnuts and apple cider vinegar in a large bowl. Season with additional salt and pepper if necessary.
- Line a terrine mold or loaf pan with plastic wrap. Layer the vegetable and hazelnut mixture, pressing down firmly, then pour the warm agar agar stock over the mixture, ensuring it filters through evenly.
- Cover with plastic wrap. Place a weight on top to compact the terrine and refrigerate for at least 2 hours or until fully set.
- To serve, carefully lift the terrine out using the plastic wrap. Slice with a sharp knife and serve as a main dish or alongside a winter salad.