Vegetable terrine with tomato coulis
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp For 6 persons Preparation 30 mn Cooking time 1 hour
- 7-10 Tbsp - 500 g de chou-fleur
- 7-10 Tbsp - 250 g de carottes
- 7-10 Tbsp - 250 g shelled peas
- 7-10 Tbsp - 250 g green beans
- 7-10 Tbsp - 150 g de chèvre frais
- 7-10 Tbsp - 6 œufs
- 7-10 Tbsp - 15 cl fresh cream
- 7-10 Tbsp - 30 g de beurre
- 7-10 Tbsp - 1 bouquet de cerfeuil
- 7-10 Tbsp - 1 kg of tomatoes
- 7-10 Tbsp - 1 tablespoon of oil
- 7-10 Tbsp - 2 brins de thym
- 7-10 Tbsp - sel et poivre
Directions
- 1
Trim the green beans and cut them in three. Cut the cauliflower into small florets. Peel the carrots and cut them in three lengthwise and then into sticks.
- 2
Cook the vegetables in water: 6 to 7 mn for the peas; 7 to 8 mn for the green beans; 10 mn for the carrots and the cauliflower. Drain the vegetables
- 3
Beat the eggs into an omelette, add the fresh cream and crushed cheese with a fork. Season with salt and pepper and mix with chopped parsley and vegetables.
- 4
Generously butter a cake tin, pour in the preparation and bake for 45 minutes in the preheated oven at 150 °C.
- 5
Peel and seed the tomatoes and coarsely blend the flesh. Add a clove of garlic cut in half, thyme and olive oil, salt and pepper and heat over low heat for 30 minutes.
- 6
Serv
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