Terrine de légumes aux trois couleurs

Name: Terrine de légumes aux trois couleurs (Three-Coloured Vegetable Terrine)
Yield: Serves 10
Cuisine: France
Ingredients: 10 fl oz (300 ml) double cream, whipped until thick; ½ oz (15 g) salt; ½ teaspoon white pepper; ½ teaspoon nutmeg; 1 lb (500 g) spinach; 1 lb (500 g) cauliflower; 1 lb (500 g) carrots; 6 eggs

Three-Coloured Vegetable Terrine

Preparation info

Serves
10

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

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) spinach
1 lb (500

Europe
France
Side dish
Main course
Starter
Gluten-free
Vegetarian
Mediterranean

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