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🍽️ Vegetable Terrine with Tomato Sauce

385 kcal · 30 min · 4 servings

Ingredients

• Cauliflower florets (500 g each)
• Broccoli florets (500 g each)
• 1 stale bread roll
• 250 g whipping cream
• 3 eggs
• 2 egg yolks
• 2 tsp lemon juice
• salt
• pepper (from the mill)
• nutmeg
• 700 g tomatoes
• 2 shallots
• 1 tbsp balsamic vinegar
• 1 tsp oregano
• 3 tbsp olive oil
• 1 box garden cress

Instructions

1. 1. Wash the cauliflower and broccoli florets.
2. 2. Boil the cauliflower in salted water for approx. 7 minutes.
3. 3. Boil the broccoli in salted water for approx. 4 minutes.
4. 4. Shock the vegetables with ice water.
5. 5. Let the vegetables drain.
6. 6. Soak the bread roll in water.
7. 7. Whisk the cream with the eggs and the egg yolk.
8. 8. Season the egg mixture with salt and pepper.
9. 9. Squeeze out the soaked bread roll.
10. 10. Halve the bread roll.
11. 11. Puree one half of the bread roll with half of the broccoli until smooth.
12. 12. Puree the other half of the bread roll with half of the cauliflower until smooth.
13. 13. Add the remaining broccoli to the broccoli-bread puree.
14. 14. Add the remaining cauliflower to the cauliflower-bread puree.
15. 15. Mix the broccoli mixture with half of the egg mixture.
16. 16. Mix the cauliflower mixture with the other half of the egg mixture.
17. 17. Season the broccoli mixture with salt, pepper, lemon juice, and nutmeg.
18. 18. Season the cauliflower mixture with salt, pepper, lemon juice, and nutmeg.
19. 19. Grease the mold.
20. 20. Layer the prepared vegetable mixtures alternately into the mold.
21. 21. Smooth the surface.
22. 22. Preheat the oven to 150 degrees.
23. 23. Place the mold in a roasting pan with hot water.
24. 24. Bake the terrine in the preheated oven for approx. 1 hour.
25. 25. Let the terrine stand in the turned-off oven for approx. 20 minutes.
26. 26. Remove the terrine from the oven.
27. 27. Cover the terrine.
28. 28. Place the terrine in the refrigerator overnight.
29. 29. Peel the shallots.
30. 30. Chop the shallots.
31. 31. Blanch the tomatoes.
32. 32. Peel the tomatoes.
33. 33. Core the tomatoes.
34. 34. Roughly chop the tomatoes.
35. 35. Puree the tomatoes with the shallots, vinegar, oil, and oregano.
36. 36. Season the tomato sauce with salt and pepper.
37. 37. Cut off the cress.
38. 38. Roughly chop the cress.
39. 39. Stir 2 tablespoons of the cress into the sauce.
40. 40. Unmold the terrine.
41. 41. Slice the terrine.
42. 42. Garnish the slices with the remaining cress.
43. 43. Serve the terrine with the tomato sauce.

Nutrition per serving

• kcal: 385
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 18 g