Vegetarian terrine

VEGETARIAN TERRINE 01133 INGREDIENTS for 6 PERSONS 4 3 carrots, leeks, turnips, 3 the juice of 3 oranges, 4 bell peppers (red, one yellow, one green 2), 3 sheets of gelatin, salt, pepper, a teaspoon of cumin.

For the vinaigrette: 3 tablespoons olive oil, 1 teaspoon soy sauce, 1 teaspoon sesame oil.

Put the chosen mold in the refrigerator.

Preheat oven to 180° Wash carrots, spuntatatele, carrots, peeled and cut into thin slices.

Pour the orange juice in a saucepan, add the carrots, salt, sprinkle with the cumin and cook 15 minutes.

Wash the leeks, remove the green part, then heat in boiling salted water; drain and place on kitchen paper.

Keep aside a cup of the cooking water.

Clean the turnips, cut into slices and cook in boiling salted water for 15 minutes.

Drain.

Wash the peppers.

Place on a baking plate, a sheet of baking paper and ask yourself over the peppers.

Bake and cook 30 minutes.

During cooking, rigirateli.

When cooked, put them for 10 minutes in a plastic food bag, because it will be easier to peel.

Remove the seeds, then divide them in water and put them on kitchen paper.

Soak the gelatin sheets in a bowl filled with cold water.

As soon as you will be softened, squeeze with your hands and immerse it in the cooking water of leeks from the estate; put on the fire to moderate flame, melt the gelatin, then remove from heat and let cool.

Remove the mold from the refrigerator.

The bottom pour a thin layer of gelatin, sprinkle on the carrot slices and pour over another thin layer of gelatin.

Lay leeks, again pour a layer of gelatin.

Place the turnip slices alternately on the slopes of pepper, spreading a thin layer of jelly between a layer and the other.

Arrived at the last layer, press gently with your hands, cover with a sheet of kitchen foil and refrigerate 2 hours.

When serving, prepare the vinaigrette with olive oil, soy sauce and soy beans.

Pour over slices of Terrine and serve.