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Vegetable terrine

Zucchini 2
Sweet green beans 100g/3oz
Carrots 2
Spring onions or baby leeks 2
Eggs large beaten 3
Grated Parmesan 1 tablespoon
Frozen green peas 50g/2oz
Double Cream 150ml/5 fl.oz.
Herbs like dried thyme or fresh chives 2 teaspoons
Salt and pepper

Cut the stalks off the top of the zucchini and use a potato peeler or mandolin to cut the vegetables into strips. Steam the strips for a few minutes so they become tender.

Line the terrine mold with the zucchini, so that they overlap slightly on the bottom of the mold and up the sides. Quarter the spring onions and cut the sweet green parts into small rings. Cut the carrots in brunoise. Cut the stalks of the beans and cut them in 1 inch pieces. Steam beans, carrot sticks, spring onions and peas for about 10 to 15 minutes.

Mix the eggs with the double cream and Parmesan, season with salt and pepper.

Add the thyme or other herb you have chosen.

Put the steamed vegetables into the terrine mold, pour the egg cream over then cover the terrine with the zucchini strips that were left hanging over the sides of the mold.

Put the terrine mold in a bain Marie in the oven of 165ºC/325ºF/Gas 3 for 45 – 50 minutes. The terrine is cooked when, if pressed with a finger, it will still «give» a little.

Let it cool overnight and serve with a tomato sauce and a small salad.

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