Vegetable terrine

Ingredients for 6 servings:

• 4 onions
• 500 g mushrooms
• salt and pepper
• 2 tbsp sherry
• 6 eggs
• 7 tbsp breadcrumbs
• 1 packet of spinach, frozen (600 g)
• 1 cup of cream (250 g)
• 3 tbsp cheese, grated
• 700 g carrot(s)
• 30 g flour
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

– light and meatless –

Peel and dice the onions. Sauté 2 onions and trimmed, halved mushrooms in 40g of hot fat. Season with salt, pepper, and sherry. Stir in 2 eggs and 4 tablespoons of breadcrumbs. Sauté the remaining onions in 30g of hot fat until translucent. Add the spinach. Thaw and bring to a boil once. Drain. Mix in 1/2 cup of cream, 2 eggs, the remaining breadcrumbs, and the cheese. Season with salt and pepper. Peel the carrots and cook in salted water for 20 minutes. Drain and puree. Brown the flour in the remaining fat. Add the remaining cream and bring to a boil. Stir in the carrot puree and the remaining eggs. Season with salt, pepper, and nutmeg. Layer the vegetables in a greased, 2-liter ovenproof dish. Seal the dish and place it in the oven’s dripping pan filled with water. Preheat oven to 200 degrees Celsius/Gas Mark 3 and bake for 2 hours. Allow to cool in the tin before turning out.