Vegetable terrine

Ingredients for 4 servings:

• 2 large carrots
• 1 large zucchini
• 200 g broccoli
• 100 g cream cheese
• 75 g crème fraîche
• 3 large eggs
• salt and pepper
• nutmeg
• some fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 25 minutes

a recipe for the steamer

Trim the carrots to about the size of a terrine and halve them lengthwise. Wash the broccoli and divide them into large florets. Cut the zucchini lengthwise into approximately 2 mm thick slices. You’ll need about five to six slices; reserve the rest of the zucchini for another purpose. Steam the carrots for 6 minutes, the broccoli for 4 minutes, and the zucchini for 2 minutes. Then drain on a kitchen towel. Cut the carrots lengthwise into approximately 2-3 mm thick slices and then cut the slices lengthwise twice more, creating strips about 5 mm wide. You’ll need about 8-10 long carrot strips; use any leftovers or pieces for another purpose. Line a 0.7 l terrine dish (ideally a gutter dish) with baking paper and grease the edges (I’m assuming the dish is full to the brim – the actual filling is about 0.5-0.6 l). Mix the cream cheese with the crème fraîche. Beat the eggs until frothy and season with salt, pepper, and nutmeg. Spread the zucchini slices about 1 mm thick with the fish cheese mixture on one side. Place them in the terrine dish, cream cheese side up, overlapping them so that there is an overhang on both sides. Press the carrot sticks evenly into the cream cheese mixture, leaving a gap of about 3-5 mm between each strip. Mix the remaining cream cheese mixture evenly with the egg foam and carefully pour this liquid into the dish until about 2 cm below the rim (so that the carrot strips do not shift). Now press the broccoli florets upside down into the mixture, pour on the rest of the egg foam, and fold the overhanging zucchini strips together in the middle. Cover the dish with a lid or aluminum foil. Steam the terrine for a good 45 minutes at 100°C. Let it cool for at least 3 hours, preferably overnight in the refrigerator, but remove it from the refrigerator at least 2 hours before serving. Then remove it from the pan, remove the baking paper, slice it with a sharp knife, and serve with salad. Tips: 8-10 slices can be cut, so the terrine is enough for 4 to 8 servings as part of a meal, depending on the size of the other courses. For a complete vegetarian dinner with salad, I would estimate the terrine to be for two people.