Courgette terrine

We don’t think often enough about making starters with lots of vegetables in them, but they are one of the best ways of making vegetables a real treat. Did you know that a starter based on deli meats contains around 300 to 400 calories, and at least 400 to 500 if there is pastry as well?

Ingredients (serves 6):

  • 500 g of frozen sliced courgettes
  • 200 g of carrots
  • 1/8 l of milk
  • 100 g of crème fraîche
  • 2 egg yolks
  • Salt and pepper
  • Nutmeg
  • 1/2 tsp of thyme
  • Worcester sauce
  • 1 handful of parsley
  • 2 tbsp of vinegar
  • 3 tbsp of oil


  • Cut the carrots into very small pieces. Blanch the courgettes in boiling water for 30 seconds and the carrots for 3 minutes.
  • Rinse in very cold water and drain.
  • Whisk the milk with the crème fraîche, egg yolks and whole egg.
  • Season generously with salt, pepper, nutmeg, thyme and Worcester sauce.
  • Preheat the oven to gas mark 3, 170°.
  • Fill each terrine with alternate layers of carrots and courgettes and pour the milk and egg mixture over the vegetables.
  • Cover with aluminium foil and cook in a bain-marie for 1/2 hour.
  • Leave to cool and place the terrines in the refrigerator for at least 2 hours before turning them out.
  • Chop the parsley and make a dressing with the vinegar, oil, salt and pepper.
  • Add the parsley to the vinaigrette and serve with the terrines.

You can also make a single terrine, in a cake tin for example. Cook for one hour.