Vegetable terrine and yoghurt sauce

Name: Vegetable terrine and yoghurt sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 400 g Carrots; 500 g Black salsifies; 7-10 Tbsp Salt; 350 g Broccoli; 1/4 l Milk; 5 Eggs; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3 Stem(s) Dill; 1/2 bunch Chives and parsley; 1 Garlic clove; 2 (150 g each) Mug of whole milk yoghurt; 1 Head Lollo bianco; 2 small tomatoes; 50 g Mushrooms; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 7-10 Tbsp Grease; 7-10 Tbsp n

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

400 g Carrots
500 g Black salsifies
7-10 Tbsp Salt
350 g Broccoli
1/4 l Milk
5 Eggs
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3 Stem(s) Dill
1/2 bunch Chives and parsley
1 Garlic clove
2 (150 g each) Mug of whole milk yoghurt
1 Head Lollo bianco
2 small tomatoes
50 g Mushrooms
3 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
3 TABLESPOONS Oil
7-10 Tbsp Grease
7-10 Tbsp n

Directions

1
Peel and wash carrots and black salsifies. Cook in boiling salted water for 15 minutes. Clean and wash broccoli, divide into florets and add to the carrots 5 minutes before the end of cooking time. Drain the vegetables on a sieve. Whisk milk and eggs. Season well with salt, pepper and nutmeg. Grease a box form (about 20 cm long).
2
Put broccoli into the tin with the florets facing down. First layer the carrots, then the black salsifies. Pour egg milk over them and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 50 minutes. Wash the herbs and dab dry. Chop dill and parsley. Cut chives into small rolls. Put about 1 tablespoon of chopped herbs aside for garnishing. Peel the garlic and press it through the garlic press. Mix yoghurt with chopped herbs and garlic. Season to taste with salt and pepper. Take the vegetable casserole out of the oven and let it cool down a little. In the meantime clean and wash the lettuce and tomatoes and cut them into bite-sized pieces. Clean the mushrooms, wash if necessary and cut into slices.
3
Peel the garlic and press it through the garlic press. Mix yoghurt with chopped herbs and garlic. Season to taste with salt and pepper. Take the vegetable casserole out of the oven and let it cool down a little. In the meantime clean and wash the lettuce and tomatoes and cut them into bite-sized pieces. Clean the mushrooms, wash if necessary and cut into slices. Season vinegar with salt, pepper and 1 pinch of sugar. Whip the oil into it. Turn prepared salad ingredients in the marinade. Turn the vegetable pie onto a plate and cut into slices. Serve the salad with. Pour yoghurt sauce into a small terrine and sprinkle with the remaining herbs. Results in about 16 slices
4
Season vinegar with salt, pepper and 1 pinch of sugar. Whip the oil into it. Turn prepared salad ingredients in the marinade. Turn the vegetable pie onto a plate and cut into slices. Serve the salad with. Pour yoghurt sauce into a small terrine and sprinkle with the remaining herbs. Results in about 16 slices