Vegetable terrine with three flavours

VEGETABLE TERRINE 01592 to THREE FLAVORS INGREDIENTS for 4 PEOPLE 150 g of canned red peppers, 5 eggs, 150 g, 200 g frozen spinach, 25 g butter, 1 tablespoon butter, 450 g of mashed potatoes, 20 cl of fresh cream, 1/2 teaspoon nutmeg powder, 2 cloves of garlic, salt and pepper.

With the help of a colander drain the peppers and beat them with an egg, salt and pepper.

Similarly drained corn and mashed frullatelo with an egg, salt and pepper.

In a skillet cook the spinach for 20 minutes on low heat in 25 g butter.

Then let them cool, then blend in mashed with an egg, salt and pepper.

Heat the oven to 200° c and grease a terrine mold.

In a pan heat the mashed potatoes over low heat, then away from fire, add the fresh cream, salt, pepper, nutmeg and garlic and hitting Add remaining eggs.

Divide the mashed potatoes in 3 parts joining them to the other 3 vegetable puree.

In a mould, pour the puree 3 in alternating layers (spinach, corn and peppers).

Roll out well the compounds with the back of a spoon, then cover with foil and cook for 30 minutes in water bath in oven.

Let stand 5 minutes then put the terrine, cut into thick slices and serve on plates.