Vegetable terrine

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1 - 2 courgettes
100 g sweet green beans, stalks cut off
1 carrot, peeled, in sticks 5 mm thick
1 - 2 spring onions, including the sweet green parts, quartered lengthways, or baby leeks
50 g frozen green peas
3 eggs, each at least 63 g, beaten
1½ dl full cream
1 tbsp grated Parmesan
Cut the stalks off the top of the courgettes, then use a potato peeler to cut the vegetables into strips.
Line the terrine mould with cling film then lay the courgette strips into the mould crossways, two at a time, so that they overlap slightly on the bottom of the mould and up the sides. Leave sufficiently long strips hanging over the sides of the mould so that you can wrap them over the top of the terrine once it is filled.
Put the beans, carrots, spring onions and peas in the perforated cooking tray and put the tray into the cold cooking space at level 2. Steam 100 °C, 15–20 minutes. Allow them to dry.
Mix the eggs with the full cream and Parmesan, then season with salt and pepper.
Put the steamed vegetables into the terrine mould, pour the sauce over them, then cover the terrine with the courgette strips you left hanging over the sides of the mould.
Put the terrine mould on to the stainless steel tray at level 2 of the warm cooking space. Steam 100 °C, 25 minutes. The terrine is cooked when, if pressed with a finger, it will still "give" a little.


You can eat the terrine hot or cold.

  • Half-round terrine mould 0.7 l
  • Perforated cooking tray
  • Stainless steel tray
Quantity Ingredient
3 eggs
1 spring onions, including the sweet green parts
100 g sweet green beans
1½ dl full cream
1 courgettes
1 tbsp grated Parmesan
50 g frozen green peas
1 carrot

Customer reviews (1)

  • Nadine G.

    Customer review in French

    Terrine de légumes

    August 30, 2014

    J'ai du ajouter 10 mn de cuisson

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