French cuisine · Salads & Mezze

Vegetable Terrine

Layered cooked vegetables of carrots, green beans and spinach, bound in egg-cream and sliced cold.

Ingredients · for 6 servings

• 500 g carrots
• 300 g green beans
• 500 g spinach
• 4 eggs
• 200 ml cream
• 1 shallot
• 1 pinch nutmeg
• 2 tbsp butter
• 1 bunch chervil
• Salt, pepper

Instructions

1. Peel the carrots and cut into sticks, trim the beans and wash the spinach; grease a 25 cm loaf pan with butter and line it with parchment paper.
2. Cook the carrots in salted water for 8 min, the beans for 6 min, lift both out and shock in ice water; wilt the spinach for just 1 min and squeeze it out very well.
3. Finely dice the shallot and sweat it in the remaining butter for 3 min until translucent, then mix with the spinach and chopped chervil.
4. Whisk the eggs with the cream, nutmeg, salt and pepper and divide the mixture into three parts; fold one part each into the puréed carrots, the chopped beans and the spinach.
5. Layer the three mixtures smoothly one after another into the pan and cook the terrine in a water bath at 160°C top/bottom heat for 55-60 min, until the surface is set and a wooden skewer comes out clean.
6. Let the terrine cool completely, chill overnight, unmold and cut into 1.5 cm thick slices - a dollop of crème fraîche goes well with it.