Vegetable terrine with cream and basil

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Vegetable terrine with cream and basil

Vegetable terrine with cream and basil

Number of people

50 g carrot

50 g turnip

75 g shelled peas

75 g green bean

2 tomatoes

1 red pepper

3 eggs

50 g fresh cream

1 handful of basil



Preparation: 25 min
Cooking time: 30 min
Step 1
Cut the carrots into slices, dice the turnips and cook them for 10 minutes in boiling salted water. Cook the peas for 5 minutes and the diced beans for 8 minutes.
Step 2
Peel and seed the tomatoes, cut them into small cubes. Grill the pepper and cut it into small pieces as well.
Step 3
Preheat the oven to 200°C (thermostat 6-7).
Step 4
Whisk the eggs with the cream, salt and pepper. Add the chopped basil leaves, then all the prepared vegetables. Pour the mixture into a buttered cake pan and bake in a bain-marie for 30 minutes.
Step 5
Enjoy cold with a tomato coulis with basil.
I add my grain of salt

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