John Myers
Colorful Vegetable Terrine
The perfect colorful vegetable terrine recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 500 g Kohlrabi fresh
- 400 g Carrots
- 2 tablespoon Finely chopped parsley
- 300 g Sour cream
- 4 piece Chicken eggs fresh
- Seasoned Salt
- Black pepper from the mill
- Salt
- Wash, peel and roughly grate the potatoes, carrots and kohlrabi.
- Beat the eggs in a bowl and whisk vigorously together with the spices with the whisk.
- Add parsley and sour cream and stir in until a thick mass is formed. To taste.
- Preheat the oven to 160 degrees circulating air. Line a loaf pan (25 cm) with baking paper or aluminum foil.
- Now put a layer of grated potatoes in the tin and pour the egg and sour cream over them.
- Then add a layer of carrots and pour over them.
- Now layer the kohlrabi and pour over them. Repeat until the mold is full. Finally add the remaining sour cream.
- Cook in the preheated oven for 70 minutes. Cover with aluminum foil after approx. 45 minutes.
- At the end of the baking time, switch off the oven and cook with residual heat for approx. 10 minutes. Allow to cool in the mold.
- Cut the cooled terrine into slices and fry briefly in a buttered pan.
- Tastes great as a side dish or as a main course with a cream sauce and buttered potatoes.
- Good luck and bon appetite!
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