Broccoli, Feta, and Hazelnut Terrine
This elegant Broccoli, Feta, and Hazelnut Terrine is a versatile make-ahead dish. Tender broccoli florets are nestled among creamy feta cheese and crunchy hazelnuts, all bound together in a silky egg custard. Perfect for casual lunches or sophisticated dinner parties, it can be served warm, at room temperature, or chilled.
Equipment
- 9×5-inch loaf pan
- Large mixing bowl
- Medium saucepan
- Large bowl for ice water
- Colander
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large roasting pan (for water bath)
Ingredients
Produce
- 1 1/4 pounds Broccoli florets cut into small pieces [600 g]
Dairy
- 7 ounces Feta cheese crumbled [200 g]
- 1 cup Heavy cream [240 ml]
- 4 Large eggs
- 2 Large egg yolks
Nuts & Seeds
- 1/3 cup Hazelnuts skinned and roughly chopped [50 g]
Baking & Spices
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper freshly ground
- 1/8 teaspoon Nutmeg grated
Oils & Vinegars
- 1 tablespoon Unsalted butter for greasing the pan [15 g]
Instructions
Prepare the Broccoli
- Bring a large pot of salted water to a boil. Add broccoli florets and cook for 3 minutes until bright green and slightly tender.
- Drain and immediately plunge into ice water to stop the cooking process. Once cooled, drain well and pat dry with paper towels.
Prepare the Terrine Base
- Preheat the oven to 350°F (175°C). Grease the loaf pan with butter.
- In a large bowl, whisk together the eggs, egg yolks, heavy cream, salt, pepper, and nutmeg until well combined.
Assemble the Terrine
- Layer half of the broccoli in the prepared loaf pan. Sprinkle with half of the feta and hazelnuts.
- Repeat with the remaining broccoli, feta, and hazelnuts.
- Gently pour the egg mixture over the layers, ensuring it seeps between the broccoli florets.
Bake the Terrine
- Place the loaf pan in a larger roasting pan. Fill the roasting pan with hot water to come halfway up the sides of the loaf pan.
- Carefully transfer to the oven and bake for 45-50 minutes, or until the terrine is set and lightly golden on top.
- Remove from the water bath and let cool on a wire rack for 30 minutes.
Serve
- Once cooled for 30 minutes, run a knife around the edges of the terrine and carefully invert onto a serving platter.
- Slice and serve warm or at room temperature. Alternatively, you can refrigerate for firmer texture and serve chilled.
Notes
This terrine can be made ahead and refrigerated for up to 2 days. Bring to room temperature before serving for best flavor.
Notes:
- Lighter Alternatives: For a lighter version, replace heavy cream with half-and-half or a mixture of milk and Greek yogurt. You can also substitute reduced-fat feta for regular feta cheese.
- Ingredient Substitutions: Swap hazelnuts with almonds or walnuts for a different nutty flavor. For a creamier texture, add a splash of white wine to the egg mixture before baking. Substitute olive oil for butter to grease the pan if preferred.
- Storage Instructions: Store the terrine in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips: To reheat, slice the terrine and warm it in a 350°F (175°C) oven for 10 minutes. Avoid microwaving to retain its texture.
Quick Tips:
- To thicken the custard, add an extra egg yolk or a tablespoon of flour to the egg mixture.
- For crispier broccoli, sauté the florets in a hot pan for 2-3 minutes before adding them to the terrine.
- Special technique: Use a water bath when baking to prevent the custard from curdling and ensure a smooth texture.
Side Dish Suggestions:
- Serve with a simple green salad with a lemon vinaigrette to balance the richness of the terrine.
- A side of roasted root vegetables or steamed asparagus makes a colorful and healthy accompaniment.
- Pair with a light pasta salad for a more filling meal.
Nutritional Benefits:
- Broccoli is rich in vitamins C and K, offering a boost to the immune system and bone health.
- Feta cheese provides protein and calcium while offering a lower-fat alternative to many other cheeses.
- Hazelnuts are a good source of healthy fats, fiber, and vitamin E, promoting heart health.
Serving Suggestions:
- Slice the terrine into 1-inch portions for a main course, or into thinner slices for a starter.
- Serve with a drizzle of balsamic glaze or a dollop of Greek yogurt for extra flavor.
- Pair with a crisp white wine or a light sparkling water with lemon to complement the dish’s flavors.
Meal Prep Tips:
- Prepare the broccoli florets and chop the hazelnuts a day in advance, storing them in airtight containers.
- The entire terrine can be made ahead and refrigerated for up to 2 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor.
Customization Ideas:
- For a gluten-free option, ensure the ingredients (especially feta) are certified gluten-free.
- Make it dairy-free by using a plant-based cream and vegan feta.
- Add in sun-dried tomatoes or olives for a Mediterranean twist.
- To suit different dietary preferences, you can include a layer of sautéed mushrooms or swap the broccoli with spinach or cauliflower.
