[{"data":1,"prerenderedAt":629},["ShallowReactive",2],{"item:\u002Fvegetables\u002Fwinter-vegetable-terrine":3,"platform:site":225,"more:\u002Fvegetables\u002Fwinter-vegetable-terrine":603},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":138,"category":139,"categorySlugs":150,"cid":151,"cover":152,"description":157,"extension":158,"featured":159,"language":160,"meta":161,"navigation":162,"noindex":159,"ogImage":163,"path":164,"publishedAt":165,"readingMinutes":166,"recipe":167,"related":184,"revisedAt":138,"seo":210,"seoDescription":157,"seoTitle":5,"sortKey":138,"sources":211,"stem":215,"tagSlugs":216,"tags":218,"translations":221,"type":222,"url":223,"__hash__":224},"platformItems\u002Fplatform\u002Fitems\u002F122948.md","Chilled Layered Vegetable Loaf with Herbed Gelatin","2026-10-22T03:22:46.000Z",[8],{"name":9,"slug":10,"role":11},"Elliot Foster","elliot-foster","author",{"type":13,"value":14,"toc":131},"minimark",[15,19,24,37,41,94,98],[16,17,18],"p",{},"A chilled, layered vegetable loaf—often called a terrine—makes an elegant starter or light lunch. 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Strain the stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl; discard the solids. If the stock exceeds 2 1\u002F2 cups, return it to the saucepan and boil until reduced to 2 1\u002F2 cups. If it falls short, add water. Season with salt and pepper.",[28,114,115],{},"Sprinkle the gelatin over 1\u002F4 cup cold water and let stand for 1 minute to soften. Add the softened gelatin to the hot stock and stir until dissolved. Set aside.",[28,117,118],{},"Lightly grease a 4 1\u002F2-by-8 1\u002F2-inch terrine or glass loaf pan with vegetable oil. Line the long sides and bottom with a sheet of plastic wrap, smoothing out wrinkles and leaving at least 2 inches of overhang on each side. Pour about 1\u002F3 cup of the gelatin-stock mixture into the terrine and quick-chill in the freezer until just set, about 10 minutes.",[28,120,121],{},"Layer the beets in a single layer over the set gelatin, then sprinkle with one-third of the chives. 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The accompaniments—pickled shallots, a charred onion crema, and harissa breadcrumbs—are packed separately so they stay crisp and fresh, then assembled just before serving. Harissa, a sun-dried chile paste from North Africa, brings a mild, approachable chile taste without overwhelming heat.",{"src":610,"srcset":611,"width":155,"height":155,"alt":612},"\u002Frecipes\u002F6644cee5e6ac8fa6a982.webp","\u002Frecipes\u002F0e712efe20a68dac3d0c.webp 400w, \u002Frecipes\u002Facbe314e64cf8e0fe714.webp 800w, \u002Frecipes\u002F6644cee5e6ac8fa6a982.webp 1280w","Marinated Beets with Charred Onion Crema","2026-10-17T14:50:01.000Z",{"slug":140,"name":141,"path":615},[616,617,618],{"slug":144,"name":145},{"slug":147,"name":148},{"slug":140,"name":141},{"url":620,"title":621,"description":622,"cover":138,"publishedAt":623,"category":624},"\u002Fvegetables\u002Fstuffed-cabbage-leaves-with-paprika-tomato-sauce","Cabbage Rolls Simmered in a Smoky Paprika-Tomato Sauce","These cabbage bundles, filled with a mix of ground meats and herbs, are a hit with illusionists Siegfried and Roy and were a childhood favorite of mine. The dish is well-loved in Germany, Austria, and Hungary. I prefer equal parts lamb, pork, and chicken, but you can use whatever ground meat you like. Serve with mashed potatoes or rice to sop up the sauce.","2026-10-06T04:11:00.000Z",{"slug":140,"name":141,"path":625},[626,627,628],{"slug":144,"name":145},{"slug":147,"name":148},{"slug":140,"name":141},1792749160612]