Broccoli Tins
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 g broccoli, cleaned
- 4 egg (s), including the egg white
- 200 ml cream
- 0.5 clove ½ garlic
- Salt and pepper, whiter from the mill
- nutmeg
- Ginger powder
- 400 g celery, cleaned and cut into lare cubes
Print Recipe
Pin Recipe Instructions
- Put the broccoli in boiling salted water. Do not cook too much in approx. 12 minutes, chill in cold water. Put in a sieve and let cool down completely.
- Beat 2 of the egg whites very lightly (then it will spread better), puree the broccoli, fold in the egg whites, season with salt and pepper, nutmeg and ginger. Fold in the semi-stiff whipped cream.
- Peel the celery generously and cook in salted water until cooked. Make a farce like broccoli. Press the garlic clove through, mix in and season with salt and pepper.
- Generously butter a terrine dish and fill it with the farcés in four layers. After filling in each layer, push the terrine mold with the bottom several times (place a kitchen towel underneath!) So that no cavities are formed. Close the terrine and cook in a water bath at approx. 80 degrees for approx. 45 minutes. (This corresponds to an oven temperature of approx. 140 degrees with circulating air - without guarantee -)
- The terrine is very tender and airy and should be treated with the appropriate care.
- Cauliflower, carrot and spinach farces can also be made in the same way.
- When it comes to spinach, you should start from around 1 kg of uncleaned and unpicked spinach.
- If you want it to be particularly pretty, cover the terrine with a white chaudfroid sauce, garnish with slices of cooked broccoli florets and coat the whole thing again with a clear, gelatinous base.
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