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Asparagus
Asparagus terrine
Author:
Les Cultures de chez nous
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Preparation
Baking
60
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
150 gr (3/4 cup) of fresh cream
100 gr (1/2 cup) of butter
4 eggs
300 ml (1¼ cup) of milk
100 gr (1/2 cup) of grated Gruyère cheese
30 ml (2 tablespoons) of finely chopped fresh chervil
500 gr (1 pound) of carrots
1/2 onion
500 gr (1 pound) of asparagus
50 gr (1/2 cup) of flour
30 ml (2 tablespoons) of breadcrumbs
Salt and pepper up to taste
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Asparagus terrine
From
Sep 25
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Jan 01
Preparation
Peel, wash and cook carrots, then reduce into puree.
Peel and remove the hardest parts of asparagus. Clean and cook for about 10 minutes. Drain and set aside.
Peel and chop onion. Fry with a spoonful of butter. Add carrots puree and cook a bit at high heat. Make a béchamel sauce with 50 gr (1/4 cup) of butter, flour, milk, Gruyère and salt. Mix sauce with carrots puree.
Break eggs by dividing eggs yolk from the white. Add yolk one by one to the preparation then whipped egg whites with a pinch of salt. Butter a cake mold. Spread with breadcrumbs. Fill the mold with the mixture of carrots and by spreading asparagus regularly. Oven bake an hour at 400 °F (200 °C).
Melt remaining butter in a casserole, add fresh cream and finely chopped chervil. Salt and pepper. Cook at low heat while stirring until the sauce thickers. Unmold the terrine and serve on a service plate with the sauce beside.
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