Vegetarian terrine
Instructions
VEGETARIAN TERRINE 01133 INGREDIENTS for 6 PERSONS 4 3 carrots, leeks, turnips, 3 the juice of 3 oranges, 4 bell peppers (red, one yellow, one green 2), 3 sheets of gelatin, salt, pepper, a teaspoon of cumin.
For the vinaigrette: 3 tablespoons olive oil, 1 teaspoon soy sauce, 1 teaspoon sesame oil.
Put the chosen mold in the refrigerator.
Preheat oven to 180° Wash carrots, spuntatatele, carrots, peeled and cut into thin slices.
Pour the orange juice in a saucepan, add the carrots, salt, sprinkle with the cumin and cook 15 minutes.
Wash the leeks, remove the green part, then heat in boiling salted water; drain and place on kitchen paper.
Keep aside a cup of the cooking water.
Clean the turnips, cut into slices and cook in boiling salted water for 15 minutes.
Drain.
Wash the peppers.
Place on a baking plate, a sheet of baking paper and ask yourself over the peppers.
Bake and cook 30 minutes.
During cooking, rigirateli.
When cooked, put them for 10 minutes in a plastic food bag, because it will be easier to peel.
Remove the seeds, then divide them in water and put them on kitchen paper.
Soak the gelatin sheets in a bowl filled with cold water.
As soon as you will be softened, squeeze with your hands and immerse it in the cooking water of leeks from the estate; put on the fire to moderate flame, melt the gelatin, then remove from heat and let cool.
Remove the mold from the refrigerator.
The bottom pour a thin layer of gelatin, sprinkle on the carrot slices and pour over another thin layer of gelatin.
Lay leeks, again pour a layer of gelatin.
Place the turnip slices alternately on the slopes of pepper, spreading a thin layer of jelly between a layer and the other.
Arrived at the last layer, press gently with your hands, cover with a sheet of kitchen foil and refrigerate 2 hours.
When serving, prepare the vinaigrette with olive oil, soy sauce and soy beans.
Pour over slices of Terrine and serve.