Courgette terrine

Simple vegetables recipes for everyone

Type

  • Serves: 6
  • Difficulty: Average
  • Preparation time: 20 min
  • Cooking time: 30 min

Ingredient

  • 500 g frozen sliced courgettes
  • 200 g carrots
  • 1/8 l milk
  • 100 g crème fraîche
  • 2 egg yolks
  • Salt and pepper
  • Nutmeg
  • 1⁄2 tsp thyme
  • Worcester sauce
  • 1 handful parsley
  • 2 tbsp vinegar
  • 3 tbsp oil
Courgette terrine

Recipe

  • Cut the carrots into very small pieces. Blanch the courgettes in boiling water for 30 seconds and the carrots for 3 minutes. Rinse in very cold water and drain.
  • Whisk the milk with the crème fraîche, egg yolks and whole egg. Season generously with salt, pepper, nutmeg, thyme and Worcester sauce.
  • Preheat the oven to gas mark 3, 170°. Fill each terrine with alternate layers of carrots and courgettes and pour the milk and egg mixture over the vegetables. Cover with aluminium foil and cook in a bain-marie for 1/2 hour. Leave to cool and place the terrines in the refrigerator for at least 2 hours before turning them out. Chop the parsley and make a dressing with the vinegar, oil, salt and pepper. Add the parsley to the vinaigrette and serve with the terrines.

Tip

You can also make a single terrine, in a cake tin for example. Cook for one hour.

Nutrition facts

170 kcal per person
Provitamin A, vitamin B9 and essential fatty acids.

Expert advice

We don’t think often enough about making starters with lots of vegetables in them, but they are one of the best ways of making vegetables a real treat. Did you know that a starter based on deli meats contains around 300 to 400 calories, and at least 400 to 500 if there is pastry as well?