06 vegetables terrine
Instructions
01575 VEGETABLE TERRINE INGREDIENTS for 8 PERSONS 3 Zucchini, eggplant, chopped onion, a sweet pepper, 2 tablespoons of olive oil, 2 seedless tomatoes, 5 eggs, 1 tablespoon flour, 30 cl of fresh cream, 80 g of grated Parmesan, 20 g butter, grated nutmeg, salt, pepper.
Preheat oven to 180° c and grease a mould for terrines.
Wash the vegetables, cut a courgette into small pieces and cook for 10 minutes, the steam; then blend.
Cut the remaining Zucchini and eggplant slices of 2 cm.
Wash the peppers, remove seeds and pith, and cut the flesh into small pieces.
Divide the sliced tomatoes.
In a pot, you find Zucchini, sweet pepper, Aubergine and onion for 5 minutes over high heat, in olive oil; Add salt and pepper.
In a bowl, beat the eggs with the flour, salt, pepper, fresh cream, while ' Zucchini, parmesan cheese and a pinch of nutmeg.
Place the vegetables in the mould, alternating with tomato slices and pour over cream cheese.
Cook the Terrine for 40 minutes in hot oven, let it cool, then remove from pan and onto a serving dish.
