Fast search

Newsletter

Home > The recipes > Savoury recipes > Spring vegetable terrine

Spring vegetable terrine

flexiform-2-gdvignette.jpg  
Moulds used :

fx-1950-inclineok.jpg




    




      

Flexiform Rectangulaire (600*400 mm)



Ingrédients
  

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.