Ingredients:
½ package of spinach or spinach
350 grams of cooked carrots
150 grams of peas
5 eggs
1 tablespoon cornstarch
4 tablespoons of grated cheese
Salt, pepper, nutmeg
½ pint of cream semibatida
Preparation:
Boil the vegetables, chard or spinach, without the truck.
You should also boil the carrots and peas. Then, drain all the vegetables and
pass it through the processor.
Mix the resulting preparation with a pint of cream
semibatida, the 5 eggs, teaspoon cornstarch and 4 tablespoons of grated cheese.
Season with salt, pepper and nutmeg. If desired and is the
taste of the guests, pedes also add chopped hearts of palm.
Pour the mixture into a greased pan, covered with parchment
paper, and put to bake.
After it is cooked, unmold gently while you are still warm.
You can serve the terrine of vegetables with a yogurt sauce
seasoned with herbs, or else, another option is a white cheese mousse and
spinach, which you can achieve by mixing half a kilo of cream cheese with
chopped raw spinach leaves, garlic undone, parsley , salt, pepper, plenty of
cheese, 200 grams of cream and egg whites 5. Place this mousse in high mold,
bake and serve.