Vegetable terrine for 6 persons
- 4 carrots
- 4 artichoke bases, cleaned beforehand
- 3 eggs
- 20 cl organic full fat cream
- 20 cl milk
- 100 gr goats cheese
- piment d’Espelette
Peel the carrots, chop them and the artichoke bases into slices using a mandolin. Keep them separate.
Steam cook the carrots and artichoke bases (separately) for 5 minutes.
Beat the eggs, cream, milk and goats cheese together until you have a smooth mix.
Preheat the oven to 160°c on the fan setting.
Spread the slices of carrot over the bottom of a large greased terrine dish so that the surface is covered, season and pour on a little of the egg and cheese mix. Alternate with the artichoke slices until all the ingredients are used up.
Boil some water and pour into an ovenproof dish that is large enough to hold the terrine dish. The water should come as far as possible up the sides of the terrine dish without overflowing the dish itself or into the terrine dish.
Cook in the oven for 1 hour.
Take the terrine out of the oven, leave to chill at room temperature and then in the fridge before removing from the terrine dish.