Preparar Terrina De Vegetales

La terrina es especial por muchas razones diferentes. Como una barra comprimida ya sea de carne y / o verduras, la terrina es similar a un paté y se compone de alimentos comprimidos que se forman en una torta llena de sabor. Usted puede experimentar con diferentes mezclas de carnes o  vegetales, añadir queso o una serie de hierbas frescas para mejorar su terrina. Algunos incluso atribuyen estos a ser grandes alternativas a una ensalada o si usted quiere, una adición hermosa y colorida a la mesa de buffet en su próxima reunión. Nos gusta especialmente hacer toneladas de deliciosas variaciones dependiendo de las verduras de temporada. Ya se trate de una terrina vegetales de otoño, invierno, primavera o verano, que es una manera maravillosa de disfrutar de algunos de sus verduras favoritas.

Siga con nuestro chef de escuela culinaria, mientras le muestra como preparar una terrina de vegetales con queso de cabra. Se ve tan bien como sabe!

Vegetable Terrine

Ingredients
2 zucchini
2 yellow squash
2 red peppers
2 yellow peppers
1 red beet
1 golden beet
1 leek
1 bok choy
8 oz goat cheese
Salt and black pepper

Directions
1. Slice the zucchini and yellow squash lengthwise into ¼ -inch slices. Blanch slices in salt water for about 2 minutes; refresh in ice water to stop cooking process.
2. Boil beets until soft, insert a knife if it comes out easily this means the beets are done. Refresh in ice water, peel beets, and slice into 1/8-inch slices.
3. Cut peppers in half, remove the membranes and seeds. Blanch in salt water for about 5 minutes, refresh in ice water.
4. Blanch baby bok choy and leeks for about 3 minutes; refresh in ice water.
5. Soften the goat cheese in a mixing bowl, place goat cheese into a pastry bag.
6. Layered the terrine mold with plastic film.
7. Arrange the zucchini and squash slices crosswise over the bottom and up the sides, overlapping the slices to complete cover the terrine. The ends of the slices should overhang the sides of the terrine.
8. Topped the slices with the rest of the vegetables, place a small amount of goat cheese between each layered of vegetables.
9. Bring the overhanging slices of zucchini up over the terrine. Wrap the terrine loose with the plastic wrap.
10. Refrigerate for at least 8 hours or for up to 24 hours.
11. Remove the terrine from the refrigerator. Unwrap, slice with a very sharp knife and serve 1 thick or 2 thin slices per person with desired sauce.

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