INFORMATION:
- Number of people:6 people
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Degree of difficulty: Easy
- Cost : Inexpensive
Ingredients:
- 200 g carrots
- 200 g zucchini
- 200 g fresh or frozen peas
- 200 g green beans
- 4 eggs
- 200 ml of liquid crème fraîche
- Salt and pepper to taste
- Chopped fresh herbs (parsley, chives)
- 2 sheets of gelatin (for the jelly) or 200 ml of tomato coulis (for a simpler version)
Instructions:
1. Preheat your oven to 180°C (350°F).
2. Blanch the carrots, zucchini, peas, and green beans separately in boiling salted water, then drain them and cool under cold water.
3. In a large bowl, beat the eggs with the crème fraîche, chopped herbs, salt and pepper.
4. Cut the carrots and zucchini into small cubes or julienne strips. Mix all the blanched vegetables with the egg and cream mixture.
5. Pour the mixture into a previously buttered terrine mold and cook in a bain-marie in the oven for about 1 hour or until the terrine is firm.
6. Let cool, then refrigerate for at least 4 hours, or overnight for best results.
7. For the jelly, soften the gelatin leaves in cold water, then dissolve in a little hot tomato coulis. Cover the top of the cooled terrine with the coulis or jelly.
8. Serve cold, cut into slices, accompanied by a green salad or toast.
