1. Layer all vegetables in a mold.
2. Pour in gelatin.
3. Let set for 25 minutes.
4. Un-mold, slice and serve.
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Vegetable Terrine | |
| 4 servings | ||
| Amount | Measure | Ingredients |
| 1 | each | Cucumber, sliced thin |
| 1/2 | cup | Vegetable stock |
| 1 | each | Bell pepper, red, roasted and cleaned |
| 1 | teaspoon | Gelatin. bloomed |
| 6 | each | Baby corn |
| 4 | stalks | Asparagus, blanched and peeled |
| 1 | each | Leek, blanched |
| 1/4 | each | Red onion. blanched |
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Procedures 1. Layer all vegetables in a mold. 2. Pour in gelatin. 3. Let set for 25 minutes. 4. Un-mold, slice and serve. |
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