Gemüseterrine

Ingredients

• 2 large bell peppers (red and yellow)
• 1 tbsp Olive Oil
• Salt
• freshly ground pepper
• 20 green beans
• 10 thinner asparagus spears
• 1 Zucchini
• 6 Eggs
• 500 ml chicken broth
• 16 g white gelatin (8 sheets)

Instructions

1. 1.

   Wash, trim, halve, seed, and remove the white skin from the bell peppers. Brush pepper pieces with oil, season with salt and pepper, and place on a greased baking sheet. Roast in a preheated oven at 250°C until the skins blister and begin to darken. Remove, let cool slightly, then peel off the skins.

2. 2.

   Wash and trim the green beans, then boil in salted water for about 8 minutes. Drain, shock in cold water, and drain again.

3. 3.

   Peel asparagus, cut ends, and boil in salted water for about 15 minutes. Drain, shock in cold water, and drain again.

4. 4.

   Wash zucchini, trim, slice lengthwise into ~5 mm thick rounds, blanch in salted water for 2 minutes, drain, shock in cold water, and drain again.

5. 5.

   Boil eggs for about 10 minutes until hard, shock in cold water, cool, peel, and cut in half lengthwise.

6. 6.

   Soak gelatin in cold water.

7. 7.

   Line a mold with cling film overhanging. First layer: red pepper pieces; second: green beans; third: asparagus; fourth: yellow pepper; fifth: halved eggs; sixth: zucchini slices.

8. 8.

   Dissolve gelatin in 4 tbsp chicken broth over low heat, then mix with the remaining broth. Pour the broth over the vegetables into the mold, cover with film, and refrigerate for 12 hours. To serve, unmold the terrine and slice into rounds.