Serves 6 – 30 minutes
Ingredients
– 25 cm cake tin (approx.) and baking paper
– 8 carrots
– 3 parsnips
– 3 broccoli florets
– 4 eggs
– 40 cl cream
– salt, pepper, Espelette peppers
– 1 teaspoon chlorella powder
Instructions
– Steam the prepared vegetables. The carrots should be cut lengthwise, and the broccoli separated into florets. The vegetables should remain slightly firm.
– Prepare the mixture: whisk the eggs, add the cream, salt, pepper, a dash of Espelette pepper and the Chlorella.
– Place the baking paper in a cake tin to make it easier to remove the terrine from the tin.
– Pour a little of the mixture into the bottom of the tin, then arrange the vegetables so that the cross-section of the terrine is harmonious in color. Pour in the rest of the mixture, which should finish filling the mold. Fold back the baking paper and bake in a bain-marie for around 50 minutes.
– Don’t remove the terrine from the mould until it has cooled down.
– Prepare the terrine the day before and serve with mayonnaise or Greek yoghurt, seasoned with salt and pepper and a little mustard.