Ingredients for 6 people:
750 g carrots
1 onion
10 g butter
Salt
Pepper from the mill
4 eggs
120 g whipped cream
Also:
fat for the mould
fresh herbs and steamed carrot flowers for garnish
Preparation:
1. peel and wash the carrots, cut into slices. Peel the onion and chop finely. Melt the butter. Sauté the onions and carrot slices in it. Season with salt and pepper. Add 50 ml water. Cover and cook for approx. 15 minutes over a low heat.
2. Whisk the eggs and 3 tablespoons of cream. Add the rest of the cream to the vegetables bring to the boil briefly and purée. Stir in the beaten eggs.
3. Pour into a greased tureen dish (approx. 1 litre capacity). Bake in a hot water bath in a preheated oven (electric oven: 200 °C/gas mark 3) for approx. 50 minutes.
4. Carefully turn out the terrine and cut into slices. Serve garnished with fresh herbs and steamed carrot flowers. Serve with a basil sauce.
Preparation time approx. 90 minutes
Nutritional values per portion approx.:
Calories: 160
Joule: 669
Protein: 6,8 g
Fat: 12,1 g
Carbohydrates: 6.2 g
(FoodCentrale by ddp images)
