Green Tureen – Green Terrine

Pancakes:

1. Mix the dry ingredients for the pancakes well with the whisk, add half of the water and stir well, then add the rest of the water and stir until smooth. Let rest / swell for approx. 30 minutes.
2. Brush a large pan with oil and fry 4 large pancakes. These are cut slightly into shape and a box shape is laid out with them. One pancake should be left over, it will be used at the end.

The light green layer:

1. The cauliflower is cut into florets and steamed until tender.
2. Puree with the pesto and 150 ml of the (vegan) milk.
3. Mix the agar agar with the rest of the milk and bring to the boil for 2 minutes. Then mix well with the cauliflower pesto mixture and quickly pour into the loaf pan.
4. The mass must now harden for at least 30 minutes in the refrigerator.

The dark layer:

1. Peel and finely dice the onions and fry them slowly in (vegan) butter and olive oil until they take on color.
2. Cut the mushrooms into cubes of about 5mm and add to the onions. Sear it and then steam it.
3. Peel the garlic, remove the seedling and press through the press. Add to the mushrooms and steam with them.
4. Season with herbal salt / salt, pepper and chilli and simmer until the liquid has evaporated.
5. Now distribute the mushroom layer in the loaf pan.

The green layer:

1. Melt (vegan) butter in a saucepan and toss / thaw the peas in it. Peel the garlic, remove the seedling, press it through the press and steam it briefly. Pour in 150 ml (vegan) milk and season, cook the peas until soft. Then puree and season if necessary.
2. Mix the agar agar with the rest of the milk, boil for 2 minutes and carefully fold it into the pea mixture, then put it in the loaf pan and smooth it out.
3. Fold in the protruding edges of the pancakes and form a finishing layer with the last pancake.
4. Now the terrine has to cool down in the refrigerator for about 1 hour.
5. Cut the terrine into slices as thick as your thumb and serve with a side salad.

Good Appetite!!! <3