Carrot terrine with basil

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel, wash and roughly dice the carrots. Cook in boiling salted water for about 10 minutes. Drain and let cool down a little. Put a quarter of the carrots aside

2. 2

   Peel and chop the onions. Steam them in hot fat until they are glassy. Mash carrots and cream with the rest. Stir in eggs. Season puree to taste. Finely dice carrots put aside

3. 3

   Fill half of the carrot puree into a greased saddle of venison or box form (approx. 30 cm long). Sprinkle half carrot cubes on top and cover with the rest of the puree. Sprinkle with the remaining cubes, smooth down

4. 4

   Cook the terrine in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C / gas: level 2) in a hot water bath for approx. 1 hour. Leave to cool down a little. Then carefully turn out and let it cool down

5. 5

   Roast the seeds without fat, let them cool down. Wash basil, cut leaves into strips. Serve the terrine with basil and seeds, drizzle the oil over it. Serve with baguette and salad

6. 6

   Drink: white wine spritzer

Nutrition Facts

KCAL
240 kcal

CARBS
7 g

FATS
19 g

PROTEINS
9 g