Vegetable terrine recipe
Vegetable Terrine recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|salt and pepper|
|1 bunch(es)||spring onions|
|250 g||single cream|
|150 g||sour cream|
|2 tsp||curry, mild|
Grease a shallow casserole dish.
Cut the carrots, zucchini, celeriac and leek in thin sticks. Blanch in boiling salted water for 2 minutes. Chill with cold water and drain.
Preheat the oven to 180°C. Chop the herbs and slice the spring onions into rings. Whisk the eggs with the single cream and sour cream and season the mixture to taste with salt, pepper and curry.
Divide the vegetables, chopped herbs, onions in the casserole dish and evenly pour the egg mixture over the ingredients.
Fill a deep baking tray with water, transfer it into the oven and place the casserole dish in the water (the water should reach up to 2 cm under the rim of the dish).
Bake the vegetable terrine in the bain marie for approximately 20-25 minutes until the egg mixture has set. Allow the terrine to cool completely.
Cut in slices and arrange on a platter. Serve with fried potatoes.
ca. 50 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Vegetable terrine recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.