Vegetable terrine

Ingredients for 6 servings:

• 800 g carrot(s), long thick
• 250 g broccoli
• 200 g asparagus, thin stalks, preferably green
• 4 eggs
• 2 packs of cream cheese
• 150 g crème fraîche
• Salt and pepper, white
• 1 pinch of nutmeg

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Peel and wash the carrots. Cut one carrot into sticks approximately 2 x 2 millimeters thick. Slice the remaining carrots lengthwise using a vegetable peeler. Peel and wash the broccoli, then cut into florets. Peel and wash the asparagus. Blanch the vegetables separately in plenty of boiling salted water, rinse with cold water, and drain well. Preheat the oven to 180°C (160°C fan-assisted). Fill a roasting pan with water and heat it in the oven. Grease a loaf pan (approximately 1 1/2 liters). Line the bottom and sides of the pan with the carrot slices. Then add the green asparagus, carrot sticks, and broccoli florets. Reserve a few pieces of vegetables for garnishing. Beat the eggs until frothy. Stir in the cream cheese and crème fraîche. Season generously with the spices. Pour the mixture over the vegetables and cover with the remaining carrot slices. Cover with aluminum foil. Cook the terrine in a water bath in the oven for about 60 minutes. Let it cool slightly in the dish, then turn it out. Let it cool completely and garnish.