Summary

Ingredients

• 100 g veetables, (peppers, carrots, yellow beets ..)
• 50 g ham
• 1 bunch chives
• 5 sheets gelatin
• 0.5 ½ lemon (n)
• 250 g sour cream
• 120 g quark (curd cheese)
• 3 clove (s) garlic
• liter ⅛ sweet cream (whipped cream)
• some mustard, hotter
• 1 turnip (s), yellow, for the casing
• 2 carrot (s)
• salt and pepper

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Instructions

1. Wash, clean and dice the vegetables (carrots and yellow beets must be blanched in salted water).
2. For the casing, peel the carrots and yellow beets, cut lengthways into thin strips and briefly blanch.
3. Finely dice the ham, soak the gelatine in cold water, grease a terrine dish and line it with cling film.
4. Stir sour cream, chives, diced vegetables and ham into the curd cheese, season with salt, pepper, crushed garlic cloves and mustard, squeeze out the gelatine and dissolve it in the heated lemon juice, stir quickly into the curd cheese mixture, whip the whipped cream until creamy and carefully fold into the mixture.
5. Line the terrine mold with the carrots / yellow beet strips, pour in the mixture and smooth it out. Let the terrine cool for at least 3 hours, or better overnight.
6. Before serving, fall out of the mold, peel off the foil and cut into slices of the same thickness.
7. Serve with lettuce of the season.