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Colourful vegetable terrine recipe

Written on Tuesday, July 12, 2016 | 3:55:00 PM



Serves : servings 

Preparation time : 30 minutes (plus frying, cooking and cooling time)

Ingredients : 
1)  250 g grilled red peppers
2)  250 g grilled orange peppers
3)  salt
4)  pepper
5)  200 g courgettes cut into strips
6)  20 g butter
7)  2 1/2 tsp agar agar
8)  150 ml vegetable stock
9)  300 ml cream
10)  450 g frozen spinach leaves
11)  freshly grated nutmeg
12)  1 garlic clove
13)  100 g carrots cut into vertical strips and blanched

Preparation Method :
1) Purée the peppers and season to taste with salt and pepper. Sauté the courgette strips in portions in butter for 5 minutes, then put to one side. In a pan, mix a third of the agar agar with 2 tablespoons of the puréed peppers and 50 ml of the vegetable stock, and cook for 2 minutes. Remove the pan from the hob and stir in half the cold pepper mixture and 100 ml of the cream.

2) Line an oven-proof dish with transparent film and allow the courgette strips to hang over the sides. Pour the pepper and agar agar mixture into the dish, and put in the refrigerator for 20 minutes. Cook the spinach and season with salt, pepper and nutmeg. Peel the garlic, crush, add and allow everything to cool.

3) Mix another third of the agar agar with 50 ml of the vegetable stock and cook for 2 minutes. Mix with the spinach and 100 ml of the cream. Place half of the carrots on the set pepper mixture, pour the spinach mixture on top and allow to set for 20 minutes.

4) Mix the remaining agar agar with 2 tablespoons of the puréed peppers and the remaining vegetable stock in a pan, and cook for 2 minutes. Remove the pan from the hob and stir in the remaining puréed pepper mixture and remaining cream. Arrange the remaining carrots on the set spinach mixture and spread the pepper mixture on top. Cover with strips of courgette, press down gently and allow everything to set overnight.




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