Friday, May 20, 2011

Vegetable terrine

Serves: 4 people Difficulty ': Media Preparation time: 1 hour 25 minutes INGREDIENTS 250g. Cauliflower 150R. 200g of carrots. 4 leeks 50g of broccoli. butter 3 eggs 120gr. grated Parmesan cheese 1 teaspoon paprika salt pepper PROCEDURE -------------------------- Wash the vegetables carefully. Tick and scrape the carrots, then thinly slice it lengthwise, divide the cauliflower and broccoli florets, cut leeks lengthwise of the mold that you will use.

Preheat oven to 160 degrees. Lightly grease a rectangular mold and sprinkle the bottom and sides of grated cheese. In a small saucepan, melt the butter and let cool. In a food processor, pour in the melted butter, the florets of cauliflower and eggs, salt and pepper. Blend all the ingredients until creamy.

Pour on the bottom of the mold a layer of cream of cauliflower, broccoli stretch, then a layer of cream. Continue to fill the mold, alternating the vegetables with the cream of cauliflower. Completed with the remaining cheese and some butter. Bake the dish in the oven in a water bath for about 1 hour.

Turn out the terrine on a platter, sprinkle with the paprika powder and serve with salad and a bit 'of mayonnaise. Did you know that ... In the past, paprika was used as an antiseptic to prevent malaria. This spice and 'rich in vitamin C and helps improve blood circulation. In 1937 the chemist Szent-Gyorgyi wins' Nobel Prize for discovering the valuable antioxidant vitamins contained in the paprika.

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