
Serves 6
2 hours
Vegan
Ingredients:
400g warm boiled potatoes
6 small carrots
300g green beans topped and tailed
100g cherry tomatoes
Bunch of herbs, basil, thyme
2 eggs
1 tablespoon lemon juice
4 tablespoon grated parmesan
cheese.
For the vinaigrette;
6 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper.
Directions:
- Peel the carrots, cook until tender, drain, and mash half of them with half the potatoes, add 1 whole egg and 1 yolk, the grated cheese, the lemon juice and half the chopped herbs.
- Season with salt and pepper.
- Cook the green beans and chop them  together with the rest of the carrots and potato and add to the previously mashed mixture.
- Whisk the egg white until stiff and add to mixture mixing well.
- Pour the mixture into a terrine dish lined with a wet and squeezed oven paper and cover the terrine with its lid.
- Put the terrine in a deep oven dish, half filled with water and cook bain mairie in a preheated oven at 180 deg gas 4 for 30 mins and let it cool.
- In the mean line prepare the vinaigrette; in a small bowl, put the vinegar, salt and pepper and add the oil little by little beating with a whisk until it starts emulsifying then add the remaining herbs.
- Unmold the terrine and serve with halves cherry tomatoes and a sprinkling of vinaigrette.
This terrine can be served either warm or cold. If you do not have terrine dish, use a loaf tin covered with foil.