Terrine of carrots with tarragon mayonnaise

01121 CARROT TERRINE with TARRAGON MAYONNAISE INGREDIENTS for 6 PEOPLE 1 kg of carrots novels with the leaves, 120 ml extra virgin olive oil, a spoonful of sugar, 2 cups of vegetable stock cube, 200 ml of orange juice, 15 g gelatine in sheets, 6-7 sprigs of tarragon, 400 g of sugar snap peas, egg yolk, whole egg, a tablespoon of vinegar, minced 2 white pepper 4 tablespoons salt, 2 pinches fine salt.

Scrape the carrots, leaving the leaves to about 200 g Check the sugar snap peas and remove one end with a V-shaped cut.

wash vegetables and tarragon, Peel the garlic and cut the carrot without foliage to thin washers.

Heat 20 ml of oil in the Pan and insaporitevi one minute washers, sprinkle with sugar, pepper and salt.

Add a sprig of tarragon and cover flush with boiling broth, Cook 5 minutes with the lid.

Add the orange juice and let evaporate 15 minutes without cover.

Soak the gelatine in cold water for 10 minutes.

Drain carrots well in colander.

Place warm into the mold, add the squeezed gelatine in hot cooking, after removing the tarragon, pour it into the mold and keep warm in refrigerator 4 hours.

While the bowl is in the fridge, bring to a boil 4 liters of water in the saucepan with the salt.

Lessatevi whole carrots 15 minutes add the snow peas and cook for 3 minutes, drain the vegetables and raffreddatele in cold water, Pat dry.

Whisk the egg yolk, the leaves of 4 sprigs of tarragon, 2 tablespoons of broth, salt, pepper, and vinegar, add the remaining oil to mix at minimum speed.

Cut into slices the drafted terrine, completed before serving the dish with the sugar snap peas, carrots, mayonnaise and clumps of tarragon.

The suitable wine: accompanied by a white wine, with a tinge of bitterness that contrasts pleasingly sweet carrots, like Pinot Spumante Trentino.