Vegetable Quark Terrine

Ingredients

• 300 g bell peppers
• 300 g asparagus
• 300 g carrots
• Salt
• Pepper (freshly ground)
• 1 tbsp chives
• 500 g cream cheese quark
• 0.125 l heavy cream
• 2 tbsp lemon juice
• 5 gelatin sheets
• 1 tbsp Olive Oil
• 0.5 bunch arugula (washed, dried and torn into bite‑sized pieces)
• 4 asparagus spears
• 1 tbsp Lemon Juice
• Salt
• white pepper
• 100 ml heavy cream

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds, and blanch in boiling salted water for 8 to 10 minutes until the halves are tender. Drain well and cut into strips.

2. 2.

   Wash, peel, and cook the asparagus in boiling salted water for 20 minutes; drain. Reserve the cooking liquid for the sauce.

3. 3.

   Peel and cut carrots into sticks and boil in salted water for about 10 minutes; drain. Prepare gelatin according to package instructions and add it to the quark. Season with lemon juice, salt, and pepper, whisk until smooth. Whip the heavy cream stiffly. Fold the whipped cream and chives into the mixture. In a loaf pan lined with cling film, layer the quark mixture, bell peppers, carrots, and asparagus. Refrigerate overnight.

4. 4.

   For the asparagus cream sauce, cut the washed green asparagus into small pieces and cook in 1 cup of asparagus stock for about 12 minutes; then puree, add heavy cream, and season with salt, pepper, and lemon juice.

5. 5.

   Break apart the firm vegetable quark terrine, slice it, place on top of the asparagus cream sauce, and garnish with a few arugula leaves before serving.