Carrot-Zucchini Terrine
A fresh vegetable terrine featuring carrots, zucchini, red pepper, shiitake mushrooms, cream, and eggs. Try this recipe and many others from Spoonsparrow!
Ingredients
- Butter (for the mold)
- 350 g carrots
- 1 red bell pepper
- 200 g zucchini
- 100 g shiitake mushrooms
- Salt
- 100 ml heavy cream
- 100 g double cream
- 4 eggs
- Pepper (freshly ground)
- Nutmeg (freshly grated)
Instructions
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1.
Preheat the oven to 160 °C (320 °F) with both fan and top heating. Butter the terrine mold.
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2.
Peel the carrots and slice them thinly. Wash, deseed, and dice the red pepper. Wash the zucchini and cut into slices. Clean the mushrooms and quarter them. Blanch the vegetables in salted water for a short time, shock in cold water, and drain well.
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3.
Whisk together the cream and double cream with the eggs until smooth. Season with salt, pepper, and nutmeg, then fold in the blanched vegetables.
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4.
Fill the mixture into the terrine mold and place it in a fat pan or roasting dish. Pour hot water up to about halfway up the sides of the mold and bake for approximately one hour. If the terrine starts to brown, cover it with foil.
