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🍽️ Colorful Vegetable Terrine with Carrots and Zucchini

1340 kcal · 30 min · 4 servings

Colorful Vegetable Terrine with Carrots and Zucchini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on your oven to 160 degrees. Select the setting for top and bottom heat.
  2. 2. Take some butter and grease the terrine mold well with it.
  3. 3. Take a peeler and remove the skin from the carrots.
  4. 4. Slice the peeled carrots into thin rounds.
  5. 5. Wash the peppers under running water.
  6. 6. Remove the inside of the peppers, including the seeds.
  7. 7. Cut the empty pepper into small cubes.
  8. 8. Wash the zucchini thoroughly.
  9. 9. Slice the zucchini into rounds.
  10. 10. Clean the mushrooms of dirt and soil.
  11. 11. Cut the mushrooms into four equal quarters.
  12. 12. Fill a pot with water and add some salt.
  13. 13. Bring the water to a boil.
  14. 14. Add the prepared vegetables to the boiling water.
  15. 15. Boil the vegetables briefly (this is called blanching).
  16. 16. Remove the vegetables from the pot immediately.
  17. 17. Pour cold water over the hot vegetables to shock them.
  18. 18. Let the vegetables drain well in a colander.
  19. 19. Take a bowl and put the cream in it.
  20. 20. Add the crème double (double cream) to the regular cream.
  21. 21. Crack the eggs and add them to the cream mixture.
  22. 22. Whisk everything with a spoon until the mixture is smooth.
  23. 23. Season the liquid with salt.
  24. 24. Add pepper.
  25. 25. Grate some nutmeg over the mixture.
  26. 26. Take the drained vegetables.
  27. 27. Gently fold the vegetables into the cream-egg mixture.
  28. 28. Take the prepared terrine mold.
  29. 29. Pour the vegetable-cream mixture into the mold.
  30. 30. Take a large pan or casserole dish.
  31. 31. Place the filled terrine mold into the large pan.
  32. 32. Heat water until it is hot.
  33. 33. Pour the hot water into the large pan.
  34. 34. Make sure the water stands about halfway up the terrine mold.
  35. 35. Place the pan with the mold into the preheated oven.
  36. 36. Bake the terrine for about one hour.
  37. 37. Check if the terrine is set.
  38. 38. Make sure the surface does not become too dark.
  39. 39. If it becomes too brown, cover it with aluminum foil.

Nutrition per serving