Broccoli and Cauliflower Terrine

For the broccoli and cauliflower terrine, boil the potatoes until soft, peel and slice. Cut the cauliflower and broccoli into roses and cook in salted water until al dente. Drain and rinse with cold water so that the broccoli keeps its beautiful green color.

Whisk eggs, cream, milk, salt, pepper and nutmeg, finally stir in the cheese.

Butter a terrine dish and line it with the potato slices. Arrange broccoli and cauliflower florets on top, sprinkle with a little lemon juice and pour over the cream-egg mixture.

Preheat the oven to 160 °C and prepare a water bath in a large baking dish. Place the terrine mold in it and poach the broccoli-cauliflower terrine for about 35 minutes (cook below boiling point).

Allow the broccoli-cauliflower terrine to cool and cut into slices.

Preparation Tip:

Serve with a tomato sauce or a yogurt and herb dip with the broccoli and cauliflower terrine.

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