Recipe for Vegetable Terrine

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

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.


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