Using a vegetable peeler, cut the zucchini and carrots into “ribbons,” then blanche in boiling water. Remove the vegetables from the water, drain and set aside.
Slice the leek and spring onion to a fine julienne and blanche in the same water as the carrot and zucchini. Remove from water, drain and set aside.
Melt the butter in a saucepan, add the flour cook for about 5 minutes, then gradually stir in the milk until all combined, now bring to a boil while stirring then turn down to a simmer, add the parmesan and turn off the heat (if the sauce seems a little thick you can add some of the vegetable water.)
Line your terrine dish with cling film (with a 10cm overlay on each side). Layer first with zucchini followed by carrot, then eggplant, then a layer of white sauce. Place some whole mushrooms in, then a layer of the leek & spring onions. Next a layer of basil, capsicum and leek, followed by white sauce. Repeat the process until your terrine is full.
Wrap securely with glad wrap, firmly press and place in the fridge for at least 2 hours (overnight is best.)
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