Vegetable terrine 03

VEGETABLE TERRINE 01149 for 4 PERSONS INGREDIENTS 700 g of julienned carrots; artichoke bottoms 3 julienne; 1 julienned celery heart; 300 g spinach; 1 sprig asparagù (600 g); cut in half lengthwise; 1 bunch of ribs (Cook the stalks; separated from the leaves); liquid gelatin of restricted stock; 200 g cooked ham; 50 g cream; salt and pepper; Blanch the vegetables separately in salted water (IE make them cook but not finish cooking).

Pass the ham through a sieve, add salt, pepper and process it better to the mixer.

Arrange in layers in the vegetables Terrine and ham, stuffing as desired.

Sprinkle all with liquid gelatin (about 1 dl should be, but the amount varies according to the size of the bowl).

Cover and seal the lid with a ' glue ' of water and flour mix.

Put in oven at 180 degrees for 40 minutes.