Colorful vegetable curd/quark terrine

Ingredients for 6 servings:

• 100 g vegetables (bell pepper(s), carrots, yellow beets, etc.)
• 50 g ham
• 1 bunch of chives
• 5 sheets of gelatin
• ½ lemon(s)
• 250 g sour cream
• 120 g quark (cottage cheese)
• 3 garlic cloves
• ⅛ liter sweet cream (whipping cream)
• some mustard, hot
• 1 turnip(s), yellow, for the casing
• 2 carrots
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Wash and trim the vegetables and cut into small cubes (carrots and yellow beetroot must be blanched in salted water). For the casing, peel the carrots and yellow beetroot, cut them lengthwise into thin strips and blanch briefly. Finely dice the ham, soak the gelatin in cold water, grease a terrine dish and line it with plastic wrap. Stir the sour cream, chives, diced vegetables and ham into the curd cheese, season with salt, pepper, crushed garlic cloves and mustard, squeeze out the gelatin and dissolve it in the warmed lemon juice, quickly stir it into the curd cheese mixture, whip the cream until creamy and gently fold it into the mixture. Line the terrine dish with the carrot/yellow beetroot strips and pour in the mixture, smoothing it down. Let the terrine chill for at least 3 hours, preferably overnight. Before serving, turn it out of the dish, peel off the plastic wrap and cut into equal-thick slices. Serve with seasonal leaf salad.