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Vegetable Terrine

Veggie.Lover's picture
Ingredients
  Spinach leaves 8 Large, washed
  Skimmed milk 1⁄2 Pint (300 Milliliter)
  Onion 1⁄2 Medium
  Bay leaf 1
  Peppercorns 6
  Mace blade 1
  Sunflower oil 30 Milliliter (2 Tablespoon)
  Whole-wheat flour 1 Ounce (25 Gram)
  Herb salt/Salt To Taste
  Grated nutmeg To Taste
  Black pepper To Taste
  Quark 6 Ounce (175 Gram)
  Egg 1 Large
  Peas 4 Ounce (100 Gram)
  Carrot 4 Ounce, diced (100 Gram)
  Asparagus 4 Ounce (100 Gram)
Directions

GETTING READY
1.In a bowl, put spinach and add hot boiling water to it.
2.Drain the water sfter a minute.
3.Preheat the oven to gas mark 3 (170 degrees)

MAKING
4.In a saucepan, put milk along with onion, bay leaf, peppercorns and blade of mace.
5.Heat until boiling and once done put the flame off and leave for 10 minutes to get the flavors infuse.
6.Strain milk and keep it aside.
In a saucepan, heat oil.
7.Add flour and make a roux.
8.Slowly add flavored milk and let the mixture boil by stirring continuously.
9.Add seasoning of herb, nutmeg and pepper.
10.Allow the mixture to settle at room temperature and add quark and egg.
11.Steam peas, carrots and asparagus separately or in different steamer compartments for 6-8 minutes.
12.Take a 450 grams loaf tin and place the spinach leaves, keep some for later.
13.Arrange a layer of sauce, then carrot followed by sauce, peas, sauce, asparagus and sauce.
14.Arrange the leaves and cover the layers.
15.Put the tin in roasting tin or brain marie with 2.5 centimeters of hot water.
16.Bake for 1 hour.
17.Allow to cool and room temperature.

SERVING
18.Slice and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes

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