Vegetable Terrine – Menu

Prepare: Spread oil on cake pan (quiche pan), cover with plastic wrap, spread smoothly, set aside to cool.

Vegetables: Cook the carrots and broccoli separately in the soup until just tender, remove and cool. Cut half of the celery into 3mm thick slices, the rest into small cubes. Cook both in the soup until just tender, remove and chill.

Cut out stars of about 3-4 cm ø from the celery slices. Put the vegetables aside with the lid closed.

Sulz mass: Mix slightly cooled vegetable stock with the sherry or possibly the Marsala. If you like, you can also use other vegetable stock instead of the alcohol. Add agar-agar, bring to a boil while stirring with a whisk, simmer on low heat for 2 min, remove from heat.

Pour in: Pour liquid sulz mass about 1mm high into prepared mold, set in refrigerator about 10 min. Keep the rest of the mixture warm in the frying pan. Place the stars on the solidified sauce, pour a little of the sauce (about one third) over them and allow to set. Spread the vegetables evenly in layers, pour the rest of the sauce over them so that the vegetables are completely covered. Leave the tureen to cool for 2-3 hours with the lid closed.

Serve: Turn the terrine out onto a plate, remove the foil carefully. Cut terrine into tranches, arrange on plates.

Tips: Bring créme fraÂche with grated horseradish to the table. The terrine can be

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