Summary

Ingredients

• 800 g carrot (s), lon thick
• 250 g broccoli
• 200 g asparaus, thin sticks, reen if possible
• 4 egg (s)
• 2 packs cream cheese
• 150 g crème fraîche
• Salt and pepper, white
• 1 pinch (s) nutmeg

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Instructions

1. Clean and wash the carrots. Cut a carrot into sticks about two by two millimeters. Cut the remaining carrots lengthways with the peeler.
2. Trim, wash and cut the broccoli into florets. Clean and wash the asparagus.
3. Blanch the vegetables separately in plenty of boiling salted water, rinse in cold water and drain well.
4. Heat the oven to 180 ° C (convection 160 ° C). Fill the drip pan with water and heat it in the oven. Grease a loaf tin (approx. 1 1/2 liters).
5. Line the bottom and sides of the pan with the carrot slices. Then add the green asparagus, carrot sticks and broccoli florets. Hold back a few pieces of vegetables for garnish.
6. Beat the eggs until frothy. Stir in the cream cheese and creme fraiche. Season well with the spices. Pour the mixture over the vegetables and cover with the remaining carrot slices. Cover with aluminum foil.
7. Cook the terrine in the water bath in the oven for about 60 minutes. Let cool slightly in the tin and then turn out. Let cool down completely and garnish.