Terrine with aromatic herbs
Instructions
Peel vegetables and cut into cubes carrots and Zucchini, green beans and chunks into rings leeks.
Boil the carrots, peas and beans for 10 minutes in boiling salted water.
Separately, boil the zucchini, Swiss chard and leeks for 5 minutes.
Drain the vegetables, roundtrip in a non-stick pan and, without adding seasoning, let them dry on a moderate flame.
Roundtrip then in a bowl and let cool.
Beat the eggs with chopped herbs, salt and pepper, then add the mascarpone cheese and vegetables and mix well.
A baked Terrine lined with buttered greaseproof paper, pour in the mixture and bake, covered, in the oven already warm to 220 degrees for about 35-40 minutes.
Meanwhile, the tomatoes blanched for one minute in boiling water, then drain them, take away the peel and seeds and cut into cubes.
Then skip them for a few minutes in a pan on fire with a large knob of butter, then add salt and pepper to taste.
When cooked, let stand the bowl for a few minutes at room temperature, then cut it into thick slices and serve with the tomatoes.
Ingredients and dosing for 4 persons
- 200 g of carrots
- 200 g of zucchini
- 150 g of shelled peas
- 200 g of herbs
- 150 g of green beans
- 1 leek
- 600 g of ripe tomatoes
- 3 eggs
- 150 g of mascarpone
- 1 bunch of mixed herbs (parsley, thyme, marjoram)
- Big walnut 1 of butter
- Salt
- Pepper