This recipe is a delicious terrine of vegetables and goat cheese. A fabulous gourmet dish that is delicious and exquisite for the whole family. Even the kids will love it.
In a hot skillet, pour in the olive oil, sauté the onion, add the celery, carrot, and zucchini.
Season with salt and pepper and add half of the vinegar.
Remove from heat and keep the vegetables crunchy.
Repeat the same procedure with the tomatoes separately.
At the end, add the basil leaves, combine all the vegetables, and stir with the crumbled goat cheese. Set aside.
Serve in a mold lined with aluminum foil, placing a layer of cheese, a layer of vegetables, and cover with aluminum foil.
Let it rest and remove the mold by inverting it onto a plate.
Vinegar sauce: Soak two and a half packets of gelatin in 1/4 cup of cold white wine. Heat the mixture over low heat until dissolved.
In a saucepan, bring two cups of chicken broth to a boil with the crushed garlic, 1/3 onion, thyme sprigs, one tablespoon of vinegar, the rest of the white wine, salt, and pepper. Let it reduce a bit and then incorporate the gelatin until it becomes liquid.
Remove the garlic, onion, and thyme. Once done, incorporate the liquid into the vegetables and pour into a non-stick mold. Place in the refrigerator until set.
Serve accompanied by a balsamic reduction and some fresh lettuces.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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