Recipe for Vegetable Terrine

Ingredients
Spinach 3 pounds large leaf
Red peppers 4
Eggplant 2
Carrots 8
2 packages of gelatin
1 cup of hot water or white wine
1 large cucumber
1 large terrine (mold)
Preheat oven temperature 375

Instructions
Blanch the spinach
Roast the peppers and peel them and julienne
Roast the eggplant  and scoop out the flesh add salt and pepper
Blanch the carrots and cut in half lengthwise
Peel the cucumber and cook  them in the water to boil
Pour over the gelatin.
Start assembling the terrine:
Layers of spinach leaf overlapping to form the wrapping
One layer of pepper, one of eggplant, one of carrots and start all over again
Pour the cucumber mix into it and then cover with more blanched spinach leaf on the top
Cover with a top or a buttered waxed paper.
Put in the oven for about 20 to 40 minutes au bain marie.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s