Description
A colorful and fresh French terrine bursting with seasonal spring vegetables. This light dish is easy to prepare, perfect for light lunches or as a vibrant side. Enjoy it warm or cold for a simple yet impressive meal.
Ingredients
2 large zucchini
3 medium carrots
2 small leeks (blancs)
150 g fresh or frozen green peas
3 eggs
20 cl whole or light cream
2 tablespoons olive oil (fruity)
Salt to taste
Fresh black pepper to taste
1 small handful fresh herbs (parsley, chives, mint), optional
Instructions
Wash and peel the carrots. Clean the zucchinis and trim the ends. Remove the dark green parts from the leeks and slice the white parts into small dice
Dice all vegetables into roughly equal-sized pieces. If using frozen peas, thaw them. If using fresh peas, shelled them
Finely chop the fresh herbs
In a large pan or pot, heat olive oil over medium heat. Add the diced vegetables and sauté until tender (about 15-20 minutes)
Beat the eggs and whisk in the cream. Season with salt and pepper. Stir this mixture into the cooked vegetables
Transfer the mixture to a terrine mold or baking dish. Let it cool slightly, then refrigerate for at least 30 minutes before slicing
Notes
Use organic seasonal vegetables for peak flavor
Optional addition: a splash of lemon juice or vegetable stock for extra brightness
Store leftovers refrigerated for up to 3 days
Serves best chilled, but warm is also delightful
- Prep Time: 20
- Cook Time: 45
- Category: Entrées & légumes de saison
- Method: Sautéing with Assembly
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx 1/6 of the terrine)
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg