Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd
Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd
Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd
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Vegetable terrine Italia<br />
1<br />
2<br />
3<br />
4<br />
5<br />
Put the vegetables in the perforated cooking tray and put<br />
the tray into the cold cooking space at level 2. <strong>Steam</strong><br />
100 °C, 20 minutes.<br />
Puree each vegetable separately, mixing 1 tbsp double cream,<br />
1 egg, salt, pepper and nutmeg with each.<br />
Season the carrot mixture with freshly grated ginger. Press<br />
the pea mixture through a sieve to remove the skins.<br />
Line the terrine mould with cling film, leaving enough spare to<br />
cover the terrine, once filled. Put the carrot, cauliflower and pea<br />
mixtures into the mould, in that order. Cover the terrine with<br />
cling film.<br />
Put the terrine mould on to the stainless steel tray at level 2<br />
of the cold cooking space. <strong>Steam</strong> 100 °C, 20 minutes.<br />
Perforated cooking tray, ⅔ GN<br />
Triangular terrine mould, 0.45 l<br />
Stainless steel tray, ⅔ GN<br />
250 g frozen green peas<br />
200 g cauliflower, small florets<br />
100 g carrots, peeled, diced<br />
3 tbsp double cream<br />
3 eggs, each at least 63 g<br />
Salt<br />
Pepper<br />
Nutmeg<br />
Ginger, freshly grated<br />
Tip<br />
Eat the terrine hot or cold.<br />
Preparation: 40 minutes | Cooking: 40 minutes<br />
26 27 Starters
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