Barbecue time is back and we all love it! But what can you serve as side dish? I already have several salad ideas. But this vegetable terrine is a great idea too!
Let’s see the recipe, Chef!
- 1/2 onion
- 3 tbsp olive oil
- 2 carrots
- 2 small courgettes
- 150 g fresh green peas
- 2 red peppers
- 5-6 basil leaves
- 2 eggs
- 100 g flour
- 300 g liquide cream
- 1/4 tsp paprika
- 1/4 tsp ground coriander (or nutmeg)
Heat the olive oil in a frying pan.
Add the minced onion, and then the minced carrots, courgettes and red pepper.
Add salt and cook for 8 to 10 minutes at medium heat.
In the meantime, boil salted water in a sauce pan and cook the green peas for 6 minutes.
Set the sauté vegetables aside.
Drain the green peas and set them aside.
Preheat your oven at 180 C / 355 F degrees.
Combine the eggs, flour and cream in a large bowl until homogeneous.
Add the vegetables and chopped basil.
Add salt, pepper and spices. Combine.
Pour in your mold.
Cook 50 minutes.