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Recipe of Terrine of Vegetables and Goat Cheese
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Recipe of Terrine of Vegetables and Goat Cheese
Recipe
1

Terrine of Vegetables and Goat Cheese

20 minutes
Easy
4 servings
1
This recipe is a delicious vegetable terrine and goat cheese. A fabulous gourmet dish delicious and exquisite for your whole family. Even the children will love it.

Ingredients

  • 2 spoonfuls of olive oil
  • 1/4 of Cup of basil leaf chopped
  • 2 cloves of garlic chopped
  • 2 carrots thick sheets
  • 2 red peppers
  • 1 celery in sheets
  • 1 1/2 cups of pumpkins in sheets
  • to taste of table salt
  • to taste of black pepper
  • 2 tomatoes in juliana
  • 1 purple Onion in feathers
  • 1 piece of goat cheese
  • enough of low fat milk
  • 2 branches of thyme
  • aluminum papers
  • 1/8 of Cup of vinegar vinegar sauce
  • 1/4 of Cup of balsamic oil
  • 2 1/2 envelopes of unflavored gelatin
  • 3/4 of Cup of White wine
  • 2 cups of Knorr® Chicken Broth
  • 1/3 of purple Onion
  • 1 tablespoon of balsamic vinegar

    Preparation

    In a hot pan pour the olive oil, add the onion, add the celery, carrot and squash.
    Season with salt and pepper and add half the vinegar.
    Remove from heat and leave the vegetables crispy.
    Repeat the same procedure with the tomatoes separately.
    At the end add the basil leaves, gather all the vegetables and stir with the crumbled goat cheese. Reservation.
    Serve in a mold with aluminum foil, placing a layer of cheese, a layer of vegetables and a lid with aluminum.
    Let it rest and remove the mold by turning over a plate.
    Vinegar sauce: Hydrates two and a half envelopes of genetina in 1/4 cup of cold white wine. Put the mixture on low heat until it dissolves.
    In a saucepan, boil two cups of chicken broth, the crushed garlic, 1/3 onion, the thyme branches, a tablespoon of vinegar, the rest of the white wine, salt and pepper. Let reduce a little and then add the grenetina until it becomes liquid.
    Remove the garlic, onion and thyme. Once this is done, add the liquid to the vegetables and empty it into a non-stick mold. Place in the refrigerator until set.
    Serves accompanied by a reduction of balsamic and fresh lettuce.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    394
    kcal
    20%
    Carbohydrates
    49.9
    g
    17%
    Proteins
    22.1
    g
    44%
    Lipids
    12.0
    g
    18%
    Fiber
    5.4
    g
    11%
    Sugar
    11.4
    g
    13%
    Cholesterol
    16.1
    mg
    5.4%
    Esha
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