Wolfgang’s Carrot and Broccoli Rabe Terrine

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe
🥕🥦 Terrine 🥦🥕
Served with Savory Herb Sauce

Of his savory baked vegetable terrine, the Chef says,”It’s impressive and somewhat different.” With broad flavor appeal and a jaunty presentation, this Carrot and Broccoli Rabe Terrine is perfect for entertaining. And Wolfgang Puck sure knows a thing or two about entertaining. This year his catering company hosted Hollywood’s biggest after-party, the Academy Awards Governors Ball for the 30th year!

“To me, spending time in the kitchen should be effortless. It shouldn’t be complicated. It should be fun!” says Wolfgang on Facebook.

While the preparation of this terrine isn’t exactly effortless, it isn’t complicated, and the result is quite fun… Carrots, broccoli rabe, and cheddar are the primary flavors in this delightful layered loaf. Here, I add my umami-rich and creamy Savory Herb Sauce to complement the vegetables, adding another layer of flavors, texture, and herbaceousness.

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe Terrine Recipe

Recipe by Wolfgang Puck via Food & Wine
  • 6 T. unsalted butter, plus more for coating
  • 2 lbs. carrots, sliced crosswise 1/4 inch thick
  • 1/2 c. water
  • salt and fresh ground pepper
  • 6 oz. broccoli rabe, thick stems discarded, the rest chopped
  • 4 oz. shiitake mushrooms, stemmed, caps thinly sliced
  • 5 large eggs
  • 4 oz. sharp white cheddar cheese, shredded (1 1/2 cups)

Wolfgang's Carrot and Broccoli Rabe Terrine


Preheat the oven to 400°F. In a large, deep skillet, melt 4 tablespoons of the butter. Add the carrots and water. Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes. Uncover, raise the heat to high and boil off any excess water. Season with salt and pepper.

Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes. Season with salt and pepper and transfer to a bowl. Lightly beat 1 of the eggs and stir into the broccoli rabe.

Wipe out the skillet and melt the remaining 1 tablespoon of butter. Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until tender, about 5 minutes.

Line an 8 1/2-by-4 1/2-inch metal loaf pan with foil. Butter the foil. In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots. Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Spread half of the carrot mixture in the prepared loaf pan in an even layer. Top with the broccoli rabe mixture. Cover with the remaining carrot mixture, smoothing the surface.

Set the loaf pan in a large baking dish. Add enough hot water to the dish to reach halfway up the side of the loaf pan. Bake for about 1 hour and 15 minutes, or until the cake is firm throughout. Let cool for 10 to 15 minutes.

Unmold the carrot terrine onto a platter. Cut into 1-inch-thick slices and serve.


Above is Wolfgang Puck’s exact carrot and broccoli rabe terrine recipe. I used yellow cheddar instead of white cheddar only because that is what I had on hand. And I didn’t included the shiitakes, but I certainly would have if they were available.

The Savory Herb Sauce below is my addition to the Chef’s terrine.

Dinnerware by Juliska.

Savory Herb Sauce

Savory Herb Sauce
  • 1/2 c. olive oil
  • 3/4 c. filtered water
  • 1 package firm tofu, drained
  • 1/4 c. bragg liquid aminos
  • 1 handful fresh basil
  • 1 handful cilantro
  • 1 handful parsley
  • 2 T. lemon juice
  • 1 garlic clove, minced

Blend all ingredients in a blender until smooth and creamy. Refrigerate at least one hour, preferably two, to meld flavors. Stir and warm gently before serving, to complement the warm terrine.


Bragg Liquid Aminos is an umami-packed, gluten-free liquid seasoning made from non-GMO verified soybeans. It contains 16 amino acids: alanine; arginine; aspartic acid; glutamic acid; glycine; histidine; isoleucine; lysine; leucine; methionine; phenylalanine; proline; serine; threonine; tyrosine; valine.

Wolfgang's Carrot and Broccoli Rabe Terrine

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2 thoughts on “Wolfgang’s Carrot and Broccoli Rabe Terrine”

    1. Hi Nancy – Wolfgang’s original recipe says: The baked carrot terrine can be refrigerated overnight in the pan. Bring to room temperature, cover with foil and reheat in a hot water bath in a 350° oven until heated through, about 30 minutes. (I haven’t tried it, though…) Good luck!

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