SPRING VEGETABLE TERRINE

Starter

25 mins

45 mins

4 people

Ingredients

500 g of vegetables of your choice (peas, green beans, turnips, carrots, courgettes, green asparagus, etc.)
20 cl Label Rouge cream for pouring
4 eggs
50 g grated cheese
Chopped parsley and chives
Salt
Pepper

Start by washing, peeling and dicing the vegetables. Then cook them for a few minutes in boiling water, before draining and setting aside.
Beat the eggs in a bowl, then add the Label Rouge cream for pouring, chopped herbs, grated cheese, salt and pepper. Mix together well.
Gently fold the cooled vegetables into the mixture.
Grease a cake tin with butter and pour in the mixture.
Place the tin in a bain-marie and cook for 45 minutes at 180°C.
Once cooked, leave to cool before removing from the tin.

Enjoy this vegetable terrine on its own or with a seasonal salad for a light, tasty meal.

Photo credit: Marie Soehnlen

Bon appétit