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3 vegetable terrine

Very easy / Cheap
Prep time:
Cooking time:
3 stars / 16 votes



INGREDIENTS

(6 persons)

- 500 gde carrots.
- 500 g broccoli.
- 500 g cauliflower.
- 18 gelatin sheets.
- 50 cl fresh cream terrine.
- 20 cl of cream sauce.

PREPARATION


Prepare a puree with each of 3 vegetables or use frozen pebbles. Distribute the cream into each of 3 purees, and 6 gelatine softened in cold water. Adjust seasoning .

Line the cake tin with baking paper and refrigerate at least 3 hours .

Serve with double cream salt and pepper, to which is added chives .

Notes: This dish, very fresh and light, will delight all your guests. True color variegation, it will brighten over your table.





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