Summary

Ingredients

• 125 g spinach leaves, frozen
• 125 g mushrooms, brown, sliced
• 0.5 ½ onion (s), red, diced
• 1 spring onion (s), cut into rolls
• 1 carrot (s), diced
• 2 egg (s)
• 1 teaspoon butter
• 50 g cream
• 30 g veetable broth
• 20 g parmesan cheese
• 1 tablespoon chives, frozen
• Lemon zest
• salt
• Black pepper from the mill
• nutmeg
• Allspice powder
• 3 tablespoon oil
• Fat for the shape

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Instructions

1. Braise the onions in 1 tablespoon of hot oil, add the frozen spinach and simmer on a low heat until the spinach is thawed. Transfer everything to a soup plate, roughly cut the spinach and set aside.
2. Heat the 2nd tablespoon of oil in the pan and sauté the carrots and spring onions for 3 minutes over a medium heat. Stir in the spinach and pour the vegetables into a large bowl.
3. Heat the 3rd tablespoon of oil in the pan and fry the mushrooms for 2 minutes, swirling several times. Turn off the heat, add the mushrooms to the bowl and mix with the vegetables.
4. Grease a loaf pan with fat and preheat the oven to 180 ° C fan oven.
5. Beat the eggs with the butter until foamy, mix in the cream, stock and parmesan and season with chives, grated lemon zest, salt, pepper, nutmeg and allspice.
6. Pour the seasoning liquid into the vegetable bowl, stir everything well, pour into the baking pan and place in the oven on the middle rack for approx. 30 minutes. The baking time can vary, if necessary cover the last few minutes with aluminum foil.
7. Remove the terrine from the mold, cut into slices, arrange on a plate, garnish and serve.