Tricolor Terrine, a recipe with eggs and vegetables, easy and tasty, perfect for serving during Carnival.
For this recipe, you will need very few ingredients and a loaf pan at least 8 inches long, up to a maximum of 9.5 inches.
You can also make more layers, just be careful with the baking, which will be done in the oven.
This recipe was inspired by one I read in one of my very first cookbooks from 1996, one of those that came with TV magazines. In reality, many of my recipes start from there, from modifying those found around the ’90s and 2000s.
Below, I leave you my favorite sweet recipes for Carnival.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: Pan 8.5 inches
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.5 oz broccoli (Weight after cleaning)
- 1 egg
- 1 oz cheese (grated)
- to taste fine salt
- 9 oz carrots (weight after cleaning)
- 1 egg
- 1 oz cheese (grated)
- to taste fine salt
- 9 oz potatoes (peeled, without skin)
- 1 egg
- 1 oz cheese (grated)
- to taste fine salt
Tools
- 3 Small Pots
- 3 Bowls
- 1 Mixer
- Parchment paper
- 1 Loaf pan
Steps
To make the Tricolor Terrine, start with the green base, made with broccoli.
Clean the broccoli by separating the florets from the stem and blanch them for 15 minutes in salted boiling water.
Drain them and let them cool well.
Blend them and work them in a bowl with an egg, a pinch of salt, and grated cheese.
Once you have a smooth and homogeneous mixture, form the base of the terrine by spreading the mixture in a loaf pan lined with parchment paper, wet and wrung out.
Place in the freezer to rest.
Remove the ends from the carrots, peel them, cut them into slices, and blanch them in salted water for 10 minutes or until they are soft.
Drain them well and blend them.
In a bowl, work them with the egg, salt, and grated cheese until a homogeneous mixture is obtained.
Take back the pan and gently spread the orange layer over the green one, leveling it.
Put it back in the freezer.
Peel the potatoes and cut them into cubes.
Wash them and blanch them in salted water for 10 minutes.
Let them cool, blend them, and work them in a bowl with egg, salt, pepper, and grated cheese until a homogeneous mixture is obtained.
Take back the pan and spread the last part, leveling well.
Bake in a preheated ventilated oven at 356°F for 35 minutes and let cool before cutting.
