Kosher salt
8 large beet greens or ruby Swiss chard
Butter, softened, for greasing mold
4 ounces/110 g cauliflower florets
4 ounces/110 g carrots
4 ounces/110 g green peas
1 red pepper
2 1/4 cups/560 ml heavy cream
5 eggs
1 1/2 ounces/40 g/1/3 cup grated Parmesan cheese
Freshly ground black pepper
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I have wanted to make this terrine for years. I finally did and it is wonderful. Simple flavors and quite delicious! I used the greens from 3 red beets to wrap it and it was beautiful. I need to work on my technique because the layers blended somewhat.
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