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Carrot terrine

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Ingredients for 6 servings:

  • 1 kg carrot(s)
  • 1 small can of asparagus tips
  • 2 onions
  • 4 tbsp crème fraîche
  • 5 eggs
  • 50 g butter
  • 150 g Swiss cheese, grated
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very suitable as a starter, sliced ​​on a lettuce leaf

Peel and thinly slice the carrots, then simmer with the onions in butter until soft. Combine the eggs with the asparagus tips (without the juice), the crème fraîche, the cheese, salt, pepper, and nutmeg. Blend all ingredients, including the carrots. Grease a loaf pan and pour the mixture into the pan. Cook in a bain-marie (a high-sided baking sheet filled with water and a cake pan in the water) at 200°C for about 45 minutes (or more).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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