Grøntsagsterrine

Ingredients for Grøntsagsterrine

Instructions for Grøntsagsterrine

To prepare the Grøntsagsterrine recipe, please follow these instructions:

Make sure you have plenty of time, before you begin with the recipe!!!
One starts with making two kinds of fathers: a poultry-and a carrot's father.

Poultry sausage meat: run the raw chicken meat in the blender with the salt. Add 2 eggs and then 1 ½ dl cream. Season to taste with pepper, nutmeg, herbs and possibly. more salt.

Carrot 400 g carrots lightly: Cook the sausage meat and drainage them. Blend them with 2 eggs, an egg yolk and 1 ½ dl cream. Season with salt and pepper.

The green asparagus be able and cooked "al dente." Finally no more tender than that. The same applies to the green beans and 300 g carrots cut into elongated, regular spelling. When the vegetables are cooked, they are taken up and drips off. Of the pores, take it white and a bit of the green. The split, Kaelin and blanched until they are soft, and then by dripping on a tea towel. So fores an oblong baking Tin, previously greased with a little oil, with Leek leaves. Make sure they also hangs a little off the side so that the form can be closed with the leaves.
If you have the patience for it, can also form fores with spinach leaves, but it is a detail.
Whether you are brugerd a one or the other, you get a layer of chicken sausage meat at the bottom. So you alternately carrot sticks and green bean lengthwise along the shape and press them lightly into the chicken forcemeat. Next comes a lg carrot fars with asparagus in the same way. How to continue, to the mold is filled up. Finish with a layer of sausage meat.
So close it with the spinach or Leek leaves, which hangs outside the form, attach a piece of staniol over and put the form in a water bath in the oven where it bakes for approximately 40-50 minutes at 170 degrees. If pateen have pulled slightly from the edges and is fixed when you press gently on the, it is finished.
Let the Green and set it in the refrigerator, where it will be pulling for at least 6 hours.

Cold: The red peppers coulis made able and freed from cores. You may want to peel them, halve them and brown them strongly under the grill, then the skin just to rub off. It gives a little more homogeneous sauce.
Pebrene cut into smaller pieces, sauté in a little olive oil together with 2-3 tablespoons chopped shallots and a little finely chopped garlic till they are soft.
Pour it all over on the blender and run it through along with the rest of the olive oil and lemon juice. Taste the sauce with salt and pepper, and place on ice.

Server slices of the tureen on large plates, adorned with various salads, and give the sauce, and warm baguette.