WGN Morning News’ Robin Baumgarten is back in the kitchen! She’s up to her old tricks with some retro recipes.

For today’s segment, she whipped up Terrine of Garden Vegetables.

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½ lb green beans (trimmed)

4 large carrots (trimmed)

6 artichokes

1 head romaine

½ 10oz pkg frozen peas

3 cups chicken broth

4 envelopes unflavored gelatin

2 tbsp white horseradish

salt, pepper


1 cup plain yogurt

½ up mayonaisse

2 tbsp white horseradish


-Chill bundt cake pan in freezer

-Cook green beans 7 minutes in covered pot in just enough water to cover beans. Put beans in covered dish, refrigerate. Boil remaining water and reduce to 2 tbsp.

-Cook carrots in enough water to cover. Remove carrots, let cool, then chop coarsely. Cover and refrigerate.  Boil remaining water and reduce to 2 tbsp. Combine with bean water.

-Cook artichokes in SALTED water until tender. Remove from water. When cool remove leaves and reserve hearts. Cover and refrigerate.

-Wash romaine. Discard coarser pieces. Black dark green leaves 2 minutes. Drain water. When cool, shred like coleslaw. Refrigerate.

-Cook peas in boiling water 3 minutes. Drain and refrigerate.

-Combine bean/carrot water with enough chicken broth to measure 3 cups. Add gelatin. Let stand 5 minutes to soften. Transfer to saucepan and heat. Stir until gelatin is dissolved. Season with salt, pepper and horseradish.

-Remove mold from freezer. Swirl several tbsp of gelatin around sides of mold. It should set immeidately.

-Crisscross green beans on bottom o mold to make a checkered patter. Stand a few more beans upright around edge of mold.

-Layer carrots evenly over the bears. Top with peas. Put remaining beans over peas. Add romaine. Add artichokes. 

-Slowly pour remaining gelatin mixture over everything. Refrigerate.