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Carrot terrine
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 279
  • Fat about 25g
  • Carbohydrates about 7g
  • Protein about 5g
This is needed
This is needed for 4 people
Carrot casing
  • 300 g carrots, cut lengthways into slices approx. 2 mm thick
  • salted water, boiling
Cream cheese mixture
  • 200 g double cream cheese, Philadelphia
  • 1.5 dl full cream, beaten until stiff
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 1 tbsp water, boiling
  • 0.25 tsp salt
  • a little pepper
Tools
  • One terrine or small loaf tin (approx. 500 ml), brushed with a little oil and lined with cling film.
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And that's how it's done
And that's how it's done
Carrot casing
Cook the carrot strips in boiling salted water for approx. 1 min. until just soft. Drain the carrots, rinse with cold water, pat dry. Place the carrot strips in the tin (overlapping slightly) so that they overhang on the two longer edges.
Cream cheese mixture
Mix the cream cheese and cream. Dissolve the gelatine in hot water, combine with 2 tbsp of the mixture, stir immediately into the remaining mixture, season. Spread the mixture on top of the carrot strips, smooth down. Cover with the overhanging carrot strips, cover with cling film, leave to set in the fridge for approx. 2 hrs.

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