Three-color vegetable terrine

A 100% Spring veggie delight!

For a 1 kg terrine / 40 min of preparation time/ 1 h 15 of cooking time /48 in the icebox

1. Boil a big pot of salted water. Cook the zucchini for 3 or 4 min, then plunge them in cold water. Drain. Prepare the carrots the same way by cooking them a little longer. Then in turn spin the cooked vegetables in a spin salad dryer to eliminate as much water as possible. Also drain the spinach. At this stage, you must have a least 300 g of each vegetable. Chop these vegetables separately, then press them in the fine sieve to eliminate even more water.

2. Mix in turn these three vegetables by adding each time 1 egg, tablespoon of corn starch, 1 big tablespoon of fresh cream, 1 pinch of nutmeg, salt and pepper. Mix well.

3. Butter the mold. Pour the spinach stuffing at the bottom of the terrine, without touching the edges. Very delicately, place on top the zucchini stuffing. Smooth the surface carefully and cover with the carrot stuffing. Smooth the surface again.

Cover with two layers of buttered aluminum foil. Preheat the oven to 140 °C (th. 4-5).

4. Place the terrine in a rather deep dish, fill with very warm water and back for 1 h 15. Allow to cool down and leave in the icebox for 48 h if possible before tasting. Unmold delicately and serve in slices.

TIPS

Serve this light and fresh terrine with a tomato sauce (for example) or a little bit of liquid whipped cream enhanced with raifort cheese.

 

Also discover the veggie carpaccio and the avocado boat recipe.

Ingredients

500 g of zucchini

500 g of carrots

500 g of spinach

3 eggs

3 tablespoons of cornstarch

3 tablespoons of fresh thick cream

3 pinches of ground nutmeg

Butter for the mold

Salt, ground pepper

Material

Chopper

Fine sieve

Mixer

Rectangular casserole f1 kg dish

Aluminum paper foil

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