Winter Vegetable Terrine

Ingredients:

• 2 medium beets (about 300 g), chopped
• 1 delicata pumpkin weighing 220–280 g.
• 2 tsp vegetable oil + extra to grease the pan
• 2 medium carrots, cut into 5cm pieces.
• 10 black peppercorns
• 1.5 cups dry white wine
• 2 leeks, white and light green parts, peeled, thinly sliced ​​and washed well
• 2 stalks celery, thinly sliced
• 1 shallot, thinly sliced
• 4 sprigs of fresh parsley
• 3 sprigs of fresh thyme
• 14 gr. or 4.5 tsp. powdered gelatin
• 2/3 cup finely chopped fresh green onions (about 1 large bunch)
• 4 cups corn or other small salad
• Extra virgin olive oil, to drizzle
• Fleur de sel for sprinkling

Preparation:

1. Preheat oven to 230°C (430°F). Place the beets between two sheets of heavy-duty foil and wrap them tightly. Place the wrapped beets on a baking sheet and roast until tender, 1–1.5 hours. Let the beets steam in the foil for another 15 minutes, then peel and cut into 2-cm pieces. Season generously with salt and pepper. Let cool.
2. Meanwhile, trim the pumpkin, then cut it in half lengthwise, remove the seeds, and slice crosswise into 1-cm-thick slices. Place the pumpkin on a baking sheet and toss with vegetable oil and 0.5 teaspoon salt. Bake, turning once, until tender, about 15 minutes. Let cool.
3. Place the carrots in a saucepan with the peppercorns, 1 3/4 teaspoons of salt, and 3 1/2 cups of water. Bring to a boil, cover, and simmer until the carrots are very tender, about 15 minutes. Using a slotted spoon, transfer the carrots to a bowl, reserving the liquid in the saucepan. Add the wine, leek, celery, and shallots to the saucepan and return to a simmer over medium-low heat. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Add the parsley and thyme and simmer for 10 minutes.
4. Strain the vegetable broth through a sieve into a 1-quart glass bowl or ovenproof dish; discard any solids. If the broth volume exceeds 2.5 cups, return it to the pan and simmer until reduced to 2.5 cups. If less remains, add water. Season with salt and pepper to taste.
5. Pour 1/4 cup cold water over the gelatin and let it sit for 1 minute to soften, then add the gelatin to the hot broth, stirring until dissolved. Set aside.
6. Lightly grease a terrine pan or a 4×8-inch glass baking dish with vegetable oil. Then line the long sides and bottom with plastic wrap, smoothing out any creases and leaving at least a 2-inch overhang on each side. Pour about 1/3 cup of broth into the pan and quickly freeze until set, about 10 minutes.
7. Place the beets in a single layer on top of the set broth, then sprinkle with 1/3 of the green onions. Arrange the carrot slices on top, spacing them apart. Sprinkle the carrots with half of the remaining green onions, then top with a layer of pumpkin. Sprinkle the pumpkin with the remaining green onions. Stir the remaining gelatin and broth mixture again, let 1/2 cup stand at room temperature, then slowly pour the remaining broth into the terrine, pressing down on the vegetables as needed to ensure they are completely submerged. Refrigerate, uncovered, until the top is set, for 1 1/2 to 2 hours.
8. If the remaining 0.5 cups of broth begins to solidify, reheat it until it's liquid but not hot, then pour it into the terrine. Refrigerate for about 2 hours to set.
9. Before serving, run a thin knife along the short sides of the terrine, then invert the terrine onto a cutting board, gently pulling the film tabs off; discard the film. Using a very sharp knife, carefully cut the terrine into 8 slices. Using a metal spatula, transfer 1–2 slices to each plate. Arrange the salad next to the terrine. Drizzle with olive oil, then sprinkle the plates with flaky salt and freshly ground black pepper. Serve.