Pumpkin, rocket & mustard terrine
Discover a delightful blend of flavors with this Pumpkin, Rocket, & Mustard Terrine recipe. Featuring savory prosciutto, vibrant pumpkin, peppery arugula, rich whipping cream, and a dash of mustard, it's the perfect dish to impress your guests. Easy to follow and bursting with taste!
- 19 Jun 2024
- Cook time 105 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
The Pumpkin, Rocket & Mustard Terrine is a delightful and flavorful dish perfect for fall gatherings and special occasions. Combining the earthy sweetness of pumpkin with the peppery freshness of arugula, this terrine is elevated by the savory notes of prosciutto and the tangy zing of mustard. This dish not only looks impressive but is also relatively simple to prepare, making it a fantastic option for both novice and experienced cooks.
Ingredients:
Instructions:
- Preheat your oven to 180°C (350°F).
- Peel and chop the pumpkin into small cubes.
- Cook the pumpkin pieces by steaming or boiling them until they are tender but not mushy (about 10-15 minutes). Drain any excess water and set aside to cool.
- Line a terrine mold or a loaf pan with the slices of prosciutto. Ensure the slices overlap slightly to cover the entire mold and leave enough prosciutto hanging over the edges to fold over the top once filled.
- In a food processor or blender, combine the arugula, heavy whipping cream, eggs, and mustard. Blend until smooth.
- Season the mixture with salt and pepper to taste.
- In a large mixing bowl, gently fold the cooked pumpkin pieces into the arugula mixture. Ensure the pumpkin pieces are evenly distributed throughout.
- Pour the pumpkin and arugula mixture into the prosciutto-lined mold. Smooth the top with a spatula.
- Fold the overhanging prosciutto slices over the top to cover the mixture completely.
- Place the terrine mold in a larger baking dish. Fill the larger dish with hot water halfway up the sides of the mold to create a water bath.
- Carefully place the dish in the preheated oven and bake for 45-55 minutes, or until the terrine is set and a knife inserted into the center comes out clean.
- Remove the terrine from the oven and let it cool in the mold for about 30 minutes.
- Once cooled, cover the mold with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the terrine to firm up.
- When ready to serve, gently invert the terrine onto a serving plate.
- Slice the terrine with a sharp knife and serve chilled or at room temperature. Enjoy with a side salad or crusty bread.
Tips:
- Preheat the oven to 180°C (350°F) to ensure even cooking.
- Line your terrine mold with parchment paper for easier removal and cleaner presentation.
- Roast the pumpkin ahead of time to enhance its natural sweetness and reduce overall preparation time.
- Layer the ingredients carefully to create a visually appealing terrine.
- Let the terrine cool completely in the refrigerator before slicing to ensure clean cuts.
- Experiment with different types of mustard, such as whole grain or Dijon, to adjust the flavor profile to your liking.
- Serve the terrine with a side salad or crusty bread for a complete meal.
With its vibrant colors and harmonious flavors, the Pumpkin, Rocket & Mustard Terrine is sure to become a favorite at your dining table. Whether served as an elegant dinner starter or a delightful side, its combination of textures and tastes is bound to impress your guests. Enjoy the unique blend of ingredients and the sense of accomplishment that comes with creating this beautiful and delicious dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 1.24g | 3% |
| Sugar 6g | 6% |
| Fat | |
| Fat 24g | 29% |
| Saturated 14g | 47% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 820ug | 91% |
| Choline 110mg | 20% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 0.86mg | 5% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.35ug | 14% |
| Vitamin C 14mg | 16% |
| Vitamin E 2.18mg | 15% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 1.85mg | 17% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 620mg | 18% |
| Selenium, Se 12ug | 23% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 0.97mg | 9% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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