Vegetable Terrine

Cook the frozen vegetables in the clear vegetable soup until soft, remove and rinse with cold water (this preserves the color). Stir the QimiQ until smooth. Add the low-fat curd, mustard, salt, pepper, parsley and tarragon and mix well. Finally, fold in the cooked vegetables. Line a small loaf pan or terrine dish (capacity approx. 800ml) with cling film, pour in the vegetable mixture and chill well in the refrigerator (preferably overnight). Turn out the terrine, remove the cling film and portion with a sharp knife.

Related Recipes:

Rhubarb Mascarpone Terrine(*) Terrine or pie dish (quiche dish) 16 cm long, enough for 6 people. Peel the rhubarb (1) and cut into small... Sheep Cheese TerrineFor the sheep’s cheese terrine, rinse the terrine mold (capacity approx. 750 ml) with cold water and... Buttermilk Terrine with Salmon and CaviarThe fish jelly is made from 1 l fish stock and 14 sheets of gelatin. Bring the white wine and port wine to the... Asian Poulard SoupPlace the soup chicken in a generously sized saucepan and cover generously with 5 liters of water. (You can... Celery Terrine with Fillet of Venison in Juniper ButterSauté shallots and garlic in butter. Add raw celery, extinguish with white wine. Pour 200 ml of whipping... Chicken Soup with Bread DumplingsFor the chicken soup, simmer the chicken legs, root vegetables and soup cubes in 1-1 1/2 l water for about 30... Vegetable Salad with Cooked Beef Calf and Lemon DressingRinse the bones and put them in a large saucepan with about two liters of cold water, a pinch of salt and the... Minestrone Di Pollo – Chicken Stew with Basil PestoPasta dishes are just always delicious! Rinse and clean the soup vegetables. Cut the vegetable onions in half... Fish Terrine with SalmonPeel onions, finely dice, sauté in 1 tbsp. oil until translucent, cool. Remove any bones from the fish, cut... TafelspitzsülzeFor a casserole dish of about 1 liter capacity 1. Blanch vegetable cubes in boiling hot salted water and...