Six vegetables terrine
Instructions
01608 BOWL at SIX VEGETABLES INGREDIENTS for 4 PEOPLE 150 g cauliflower buds, 100 g green beans, 3 carrots, Zucchini, 2 100 g of peas mignon, a tomato, 6 eggs, 20 cl of fresh cream, 1 tablespoon chopped basil, a pinch of nutmeg powder, butter for the mould, salt and pepper.
Preheat oven to 140° and grease a 20 cm long rectangular.
Wash the tops of cauliflower, sprouted beans and cut them in two, wash the carrots and cut them into small pieces.
Wash the zucchini and cut them in half and then into sticks of a cm.
Cook all the vegetables, including peas, steamed for about 8-10 minutes.
Peel the tomatoes and cut the flesh into small pieces place the pulp so cut in a colander for about 5 minutes.
Sbattele eggs with 15 cl of fresh cream, season with salt and pepper and add the nutmeg and basil.
Mix well the mixture.
Mix the eggs with the vegetables and the tomato pulp, pour it into the mold and cover with the remaining cream.
Place the Terrine mold in a baking pan to high edges filled with boiling water.
Put in oven and cook for about 45 minutes, cover the bowl with aluminum foil for the first 30 minutes.
When cooked, let cool.
Before serving the bowl, keep in the refrigerator for about 2 hours.
