Blue cheese terrine with spring vegetables
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 10 minutes
  • Nombre de personnes:
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Blue cheese terrine with spring vegetables

By 22 February 2023

Ingredients

Instructions

  • 2 Bresse Bleu (or other soft blue cheese) of 250 g
  • 1 bunch carrot tops
  • 1 Bunch of small white onions
  • 100 g Snow peas
  • 30 g Butter
  • White pepper from the mill
  1. Cut the roots and tops of the carrots and wash them (no need to peel them).
  2. Clean the onions, remove the withered leaves.
  3. Cut them in half lengthwise, well down the middle, from the bulb to the tops.
  4. Heat the butter in a large frying pan, sweat the carrots and onions over low heat and covered, turning them regularly, 5 min.
  5. Meanwhile, cook the snow peas in salted boiling water, 3 to 5 minutes: they must remain al dente. Drain and let cool.
  6. Line a cake tin with cling film, leaving the edges well overhanging.
  7. Place a few slices of cheese on it, then alternate the vegetables, arranged lengthwise, with other slices of cheese, to fill the mold well.
  8. Sprinkle with white pepper regularly and tamp gently.
  9. Fold the cling film over the terrine, press lightly. Place a weight on top and refrigerate overnight.
  10. When ready to serve, remove the weight, unfold the cling film, then gently unmold onto a plate and remove the film.
  11. Cut into slices with a wide-bladed knife.
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Blue cheese terrine with spring vegetables

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