Vegetable Terrine without Gelatin

Ingredients

• 250 g Potatoes
• Salt
• 30 g Butter
• 40 g spelt flour type 1050
• 400 ml milk
• Pepper
• nutmeg
• 4 eggs
• 250 g carrots
• 250 g peas

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes.

2. 2.

   Whisk butter and flour in a pot until foamy. Stir in milk and simmer for about 10 minutes until thick. Remove from heat and let cool for a few minutes. Season with salt, pepper and nutmeg.

3. 3.

   Separate the eggs; whisk the yolks into the cream. Peel the carrots and boil them in salted water for 10 minutes until tender. Blanch the peas for 5 minutes.

4. 4.

   Drain the potatoes, carrots and peas, allow to steam dry, then mash each with a potato masher. Place each vegetable puree in a bowl and fold in one‑third of the cream. Beat the egg whites stiffly and fold a third into each vegetable mixture.

5. 5.

   Fill the three vegetable masses into a sheet‑lined dish one after another, smoothing the surface. Start with the carrot puree, then add the pea puree, and finish with the potato puree.

6. 6.

   Seal the terrine with plastic wrap and place on a deep baking tray. Pour about 3 cm of hot water onto the tray and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 1½ hours until set.

7. 7.

   Remove the vegetable terrine from the oven and let it cool in the dish. When ready to serve, pour it out of the mold and slice into rounds.