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Le Chaudron recipe
Terrine de légumes au coulis
Vegetable terrine with tomato coulis
⏱ 60 minServes 6Hard180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2zucchini, thinly sliced
2carrots, cut into sticks
200 g (7 oz)green beans
1red bell pepper, cut into strips
6eggs
300 ml (1¼ cups)heavy cream
4tomatoesfor the coulis
- 2 zucchini, thinly sliced
- 2 carrots, cut into sticks
- 200 g (7 oz) green beans
- 1 red bell pepper, cut into strips
- 6 eggs
- 300 ml (1¼ cups) heavy cream
- 4 tomatoes for the coulis
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Steam the vegetables separately for 8 minutes.
- Beat the eggs with the cream.
- Layer the vegetables in a lined loaf pan, alternating colors.
- Pour over the egg mixture and tap the pan.
- Bake in a water bath at 160°C (325°F) for 40 minutes until set.
- Cool, chill and serve sliced with fresh tomato coulis.
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