Wooster Glazed Root Vegetable Terrine

Wooster Glazed Root Vegetable Terrine

A colorful, chilled terrine of layered roasted root vegetables bound with a light whipped goat cheese and a bright Wooster Sauce glaze. Serve as an elegant vegetarian starter or light lunch with crisp microgreens and toasted baguette slices.

Ingredients

• 1 medium beet (gold or red), peeled
• 1 medium carrot, peeled
• 1 small parsnip, peeled
• 1 small sweet potato, peeled
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 6 ounces fresh goat cheese, softened
• 3 tablespoons Greek yogurt
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh chives, plus extra for garnish
• 1/4 cup toasted walnut pieces, finely chopped
• 3 tablespoons Wooster Sauce (plus 1 tablespoon for glazing) (product link)
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Microgreens or baby arugula, for serving
• 1 small baguette, sliced thin and toasted

Equipment

• Mandoline or sharp knife
• Loaf pan (8 x 4 inch) or small terrine mold
• Parchment paper to line pan
• Mixing bowls and spatula
• Plastic wrap and a weighted can or small cutting board

Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
2. Using a mandoline or very sharp knife, slice the beet, carrot, parsnip, and sweet potato into 1/8 inch (3 mm) slices. Keep the slices uniform for even layering.
3. Toss each vegetable separately with 1/2 tablespoon olive oil and a pinch of salt and pepper. Arrange in single layers on the prepared baking sheet. Roast for 8 to 12 minutes, depending on the vegetable, until just tender but not falling apart. Remove and let cool slightly.
4. While the vegetables cool, make the goat cheese binding. In a bowl, beat the softened goat cheese with Greek yogurt, lemon zest, lemon juice, 2 tablespoons of Wooster Sauce, chopped chives, and honey until smooth and spreadable. Taste and season with salt and pepper. Fold in the chopped toasted walnuts for texture.
5. Line the loaf pan or terrine mold with parchment, leaving an overhang to help lift the terrine out later. Brush the bottom and sides with the remaining olive oil to help release.
6. Begin layering: spread a thin layer (about 2 tablespoons) of the goat cheese mixture on the bottom of the pan to act as a seal. Then arrange a single layer of beet slices, slightly overlapping. Spread another thin layer of goat cheese, then a layer of carrot, goat cheese, parsnip, goat cheese, sweet potato. Repeat, varying the order to create an attractive color pattern, until the pan is filled. Reserve 2 tablespoons of goat cheese for the top.
7. Fold the parchment over the top and press the layers gently but firmly with a cutting board or use a weighted can to compress. Chill in the refrigerator for at least 2 hours, preferably overnight, to set and allow the flavors to meld.
8. Make the Wooster glaze: whisk together 1 tablespoon Wooster Sauce, white wine vinegar, and 1 teaspoon olive oil until glossy. Adjust balance with a drop more honey or vinegar if needed. This glaze will be brushed on the terrine before serving.
9. To unmold, lift the terrine using the parchment overhang and place on a cutting board. Remove parchment from sides. Spread the reserved goat cheese on top for a smooth finish, then lightly brush the Wooster glaze across the top so it glazes and highlights the colors beneath.
10. Slice with a sharp, warm knife (dip in hot water and wipe dry between cuts) into 1/2 inch slices. Arrange slices on a platter with microgreens, additional chives, and a sprinkle of chopped toasted walnuts. Serve with toasted baguette slices and extra Wooster Sauce on the side for guests who want more tangy sweet heat.

Notes

• Roast times vary; check vegetables early so they remain sliceable. Slightly undercooked is better than mushy.
• Make ahead: terrine can be assembled a day in advance and glazed just before serving.
• Creative use of product: Wooster Sauce is mixed into the goat cheese for internal seasoning and also used as a bright shiny glaze on top for both flavor and visual appeal.