Carrot terrine with basil oil and pine nuts

Name: Carrot terrine with basil oil and pine nuts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 750 g Carrots; 7-10 Tbsp Salt; 2 Onions; 10 g Butter or margarine; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 Eggs (size M); 40-50 g Pine nuts; 100 g Lamb's lettuce; 125 g cherry tomatoes; 1/2 -1 potty Basil; 6 TABLESPOONS Basil oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

750 g Carrots
7-10 Tbsp Salt
2 Onions
10 g Butter or margarine
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 Eggs (size M)
40-50 g Pine nuts
100 g Lamb's lettuce
125 g cherry tomatoes
1/2 -1 potty Basil
6 TABLESPOONS Basil oil

Directions

1
Peel, wash and finely dice the carrots. Cook in boiling salted water for about 10 minutes until soft. Drain carrots well and let them cool down a little. In the meantime peel and finely dice the onions. Heat the fat in a pan and fry the onions in it until transparent. Remove 1/4 of the carrots and set aside.
2
Mash the rest of the carrots, onions and cream. Season to taste with salt, pepper and nutmeg. Stir in eggs and put half of the carrot cream into a greased saddle of venison. Sprinkle half of the remaining carrot cubes on the cream and cover with the remaining cream. Sprinkle with the remaining carrot cubes and smooth with a spoon. Place the mould in a hot water bath and cook in a preheated oven (electric range: 175°C/ gas: level 2) for approx. 1 hour. Leave the terrine to cool slightly in the mould, then carefully turn out of the mould. Let it cool down completely. Roast the pine nuts in a pan without fat and let them cool down. Clean lamb's lettuce, wash thoroughly and drain. Wash tomatoes, dab dry and cut in half.
3
Place the mould in a hot water bath and cook in a preheated oven (electric range: 175°C/ gas: level 2) for approx. 1 hour. Leave the terrine to cool slightly in the mould, then carefully turn out of the mould. Let it cool down completely. Roast the pine nuts in a pan without fat and let them cool down. Clean lamb's lettuce, wash thoroughly and drain. Wash tomatoes, dab dry and cut in half. Wash basil, dab dry and cut into fine strips, except for something to garnish. Cut terrine into 16-18 slices and arrange on a plate with lamb's lettuce and tomatoes. Sprinkle with basil and pine nuts and sprinkle with basil oil. Serve garnished with basil. Serve with fresh baguette
4
Wash basil, dab dry and cut into fine strips, except for something to garnish. Cut terrine into 16-18 slices and arrange on a plate with lamb's lettuce and tomatoes. Sprinkle with basil and pine nuts and sprinkle with basil oil. Serve garnished with basil. Serve with fresh baguette
5
Per portion (8) approximately 1210 kJ/ 290 kcal. E: 9 g/ F: 25 g/ KH: 7 g