Fast search


Home > The recipes > Savoury recipes > Spring vegetable terrine

Spring vegetable terrine

Moulds used :




Flexiform Rectangulaire (600*400 mm)


2.5 kg of mashed carrots

2.5 kg of celery puree

2.5 kg of peas puree

60 eggs

750 gr white cheese

according spices vegetables (tarragon, garlic, nutmeg ...)


1 liter of carrot juice

10 gelatin sheets




Mix 2.5 kg of each purees with 20 eggs and 250 grams of cheese.

Season and spice differently according to the color (carrots - tarragon, nutmeg - celery, peas - garlic)

Place the first thickness and bake at 180 ° C until it freezes, and do the same with the following thicknesses.