Ingredients

  • 150 gr (3/4 cup) fresh cream
  • 100 gr (1/2 cup) butter
  • 4 eggs
  • 300 ml (1 1/4 cup) milk
  • 100 gr (1/2 cup) grated gruyere cheese
  • 30 ml (2 tbsp.) chervil, chopped
  • 500 gr (1 lb) carrots
  • 1/2 onion
  • 500 gr (1/2 cup) asparagus
  • 50 gr (1/2 cup) flour
  • 30 ml (2 tbsp.) bread crumbs
  • Salt and pepper
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Preparation

  • Peels, wash and cook the carrots and reduce to a purée. Peel the asparagus and remove the hard parts. Wash and cook for 20 min. Drain and set aside. Peels and chop the onion and brown in a little butter. Add the carrot purée and cook briefly over high heat. Prepare a béchamel with 50 grams (1/4 cup) butter, the flour, milk, gruyere and salt, the mix in with the carrot purée.
  • Break the eggs, separating the whites and the yolks. Mix the egg yolks, one by one, into the mixture followed by the whipped whites and a pinch of salt. Butter a cake mould and sprinkle with bread crumbs. Fill the mould with the carrot mixture taking care to distribute the asparagus as evenly as possible. Place in the oven for 1 hour at 200°C (400°). Melt the remainder of the butter in a sauce pan, add the fresh cream and chopped chervil. Salt and pepper. Simmer over low heat while stirring until the sauce thickens. Remove the terrine from the mould and place it on a serving dish, separate from the sauce.

Chef's notes

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