Broccoliterrine with walnuts and cheese

Ingredients for Broccoliterrine with walnuts and cheese

Instructions for Broccoliterrine with walnuts and cheese

To prepare the Broccoliterrine with walnuts and cheese recipe, please follow these instructions:

Broccoli is divided into bouquets and boiled in leachate water for 10 - 15 minutes until the bouquets are completely tender.

The cauliflower bouquets are also boiled in leachate water until they are barely tender. All ingredients except cauliflower, walnuts and cheese are poured into the food processor or blender. Or, the broccoli is purified through a sieve and stirred together with the other ingredients.

Half of the broccoli paste is poured into a baking mold (about 1 liter). Cauliflower bouquets and walnuts are distributed in the mold and the cracked cheese is sprinkled over. The rest of the broccoli paste is poured over and the mold is covered with stanniol. Bake in the oven for approx. 1 hour at 175 degrees C alm. oven.

Sovs: The flowers are carefully taken out of the hard boiled eggs, and the white is chopped fine. Cream fraichen is stirred with spices, grated apple, chopped parsley and egg white. The egg yolks are torn on the fine side of the roast iron as a decoration on the sauce or dish. The dish is served with a good salad and buns. The terrine can also be used as a starter cut into slices, served portion-oriented on red lettuce leaves and decorated with the cold cream frieze sauce, fried boiled egg yolk and possibly a tan of fresh dill.