3 winter vegetables terrine Recipe

1. Cook the carrots, parsnips and spinach separately.
2. In a mixing bowl, beat the eggs. Set aside.
3. In a pan, heat the crushed garlic with white wine for a few minutes, before infusing the wine. Set aside.
4. For each vegetable (carrot, parsnip and spinach), do this step: Mix the vegetable, heat up the purée in a pan to remove any moisture, on a high heat, stirring continually, for a few minutes, season then mix with 1/3 of the eggs and 1/3 of the wine/garlic mixture.
5. Place the 3 mixtures in the terrines, alternating them, up to 2cm from the rim.
6. Put the open terrines in the oven, making sure to remove the orange seal. Bake for 50 minutes at 180°C.
7. Close the terrines with their seals and carry out the heat treatment for 1.5 hours at 100°C.
8. Eat cold, as a starter, with a green salad!

Recipe by Appetia for Le Parfait.