Vegetable Terrine
recipe adapted from Le Creuset
Ingredients
- Butter for greasing
- 5 eggs
- Salt and freshly ground black pepper to season
- 1.25 mls ground nutmeg
- 125 mls cream
- 100 g gruyere cheese grated
- 1 small handful fresh flat leaf parsley chopped
- 100 g beans topped and tailed
- 150 g shelled peas
- 150 g carrots peeled and julienned to be the same size as your beans
Method
- Preheat the oven to 160° Celsius with a filled bain-marie
- Grease the terrine
- Beat together the eggs, salt, pepper, nutmeg and cream
- Mix in the cheese and the parsley
- Place a layer of beans on the bottom of your terrine
- Pour a third of the egg, cream and cheese mix over the beans
- Next layer the peas in the terrine
- Pour a third of the egg, cream and cheese mix over the peas
- Next layer the carrots in the terrine
- Pour the remaining third of the egg, cream and cheese mix over the carrots
- Cover the terrine with the lid and cook in the bain-marie for 40 minutes
- Remove the lid and cook for a further 10 minutes
- Remove from the bain-marie and cool before chilling in the fridge
- Ease round the edges with a knife and turn out on to a serving plate
Notes
The recipe calls for the vegetables to be blanched first, but I can see no point as the vegetables are nice and crunchy when done the way I did them.