Vegetable terrine – basic raw vegetables

Time

112 min

SErves

4

Calories

506 kcal

Carbs

12g

Protein

10g

Fat

45g

Ingredients

For the vegetable terrine

  • 100 g carrots – peel and cut into 2 mm strips*
  • 100 g Yellow carrots – peel and cut into 2 mm thin strips*
  • 250 g beetroot, raw – peel and cut into 2 mm slices*
  • 100 g young lettuce – wash
  • 2 tbsp radish sprouts
  • 4 tbsp olive oil, cold-pressed
  • 1 tbsp lemon juice, freshly squeezed

*It is best to use a vegetable peeler or a slicer

For the almond cream cheese

  • 150 g almonds, peeled – soak overnight
  • 2 teaspoons lactic acid powder*, heaped
  • 15 g psyllium husk powder
  • 1 ½ tbsp finely grated horseradish
  • 170ml water
  • 50 g olive oil, cold-pressed
  • 2 tbsp lemon juice, freshly squeezed
  • 4 EL soft oats
  • ½ tsp garlic powder (optional)
  • ½ tsp onion powder (optional)
  • ¼ tsp capsicum powder
  • 1 pinch of cumin powder
  • 3 tablespoons finely chopped herbs (e.g. chives, parsley, basil)
  • 1 tsp finely chopped thyme
  • Crystal salt and pepper from the mill

* Do not use a probiotic, because we only need the lactic acid powder for the taste!

Instructions

This mildly spicy vegetable terrine is simply delicious. The intense vegetable aromas come into their own and the finely seasoned almond cheese also contributes significantly to the wonderful taste.

Step 1

For the vegetable terrine, first line a loaf tin (20 cm long) with cling film.

Step 2

For the cream cheese, drain the almonds in a sieve and collect the soaking water (e.g. water the plants with it).

Put the almonds in a high-performance blender, add all the remaining ingredients and spices – except for the psyllium husk powder and herbs – and puree the whole thing finely for at least 1 minute.

Step 3

Then scrape the mixture from the blender into a bowl, fold in the psyllium husk powder and the herbs and season with salt and pepper.

Step 4

Line the loaf tin as evenly as possible with half the beetroot;

Place 2 slices next to each other and closely (!) overlapping each other.

Then carefully spread about 2 tablespoons of cream cheese over it with a wet spoon (right into the corners!).

Step 5

Then spread the rest of the beetroot on top as well as the first layer and spread another layer of cream cheese.

Step 6

Then lay all the carrot strips lengthwise and closely (!) overlapping each other, spread a layer of cream cheese on top and then do the same with the Yellow carrot strips.
Finally spread with a thin layer of cream cheese.

Step 7

Then cover the surface with cling film and gently press the whole thing down.
Then place in the fridge for at least 1 hour.

Step 8

Take the terrine out of the fridge, place a cutting board on top of the dish and flip it vigorously.
Leave the foil on the tureen.
Then use a sharp knife to cut the terrine into 1.5 cm wide slices and arrange on plates.

Step 9

Place the salad in a bowl, drizzle with lemon juice and olive oil, and season with salt and pepper.
Mix carefully and taste.

Step 10

Arrange the salad and the sprouts decoratively and enjoy together with the vegetable terrine.

Tip: You can also prepare the terrine the day before.

Vegetable terrine
© ZDG/nigelcrane

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