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Terrine de légumes aux trois couleurs
Three-Coloured Vegetable Terrine
- Serves
10
- Difficulty
Easy
By Keith Floyd
Published 1987
You can use any vegetables you like in this recipe – broccoli, chicory, lettuce, celery, and so on. You can cook them in small individual moulds or ramekins instead of a terrine, and serve as a vegetable garnish with a main course.
Ingredients
1 lb 500 g 1 lb 500
Method
Cook each of the vegetables in boiling salted water separately. Strain them, squeeze out all the liquid and liquidise separately.
Beat 2 eggs into each vegetable and fold a third of the whipped cream into each. Season with salt, pepper and nutmeg.
Butter a terrine and put in the vegetables in alternate layers. Cook in a bain-marie at gas mark 2, 300°F (150°C) for 1 hour. Allow t
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