How to make
All vegetables for this vegetable terrine require a short heat treatment in advance. That can be done by steaming or by blanching them.
For this purpose, clean and cut - the carrots and zucchini into sticks (no thinner than 0.5 cm. and up to 10 cm long), the potatoes in thin circles and broccoli into small chunks. The hard veins and stalks are removed from the kale. The weight indicated in the recipe of all these vegetables is in a cleaned condition.
Kale or spinach leaves are the fastest to prepare, so soften them first by blanching them for a very short time or steam them - about 10 minutes for kale and 8 minutes for blanching spinach.
Blanch the carrots and potatoes for 15-16 minutes and the broccoli for 10 minutes from the moment the water boils.
Strain the vegetables well, even if you have steamed them and dry them slightly.
Spread a rectangular, standard terrine form with a spoonful of butter and arrange a row of kale, a row of potatoes, a row of carrots and a row of zucchini. Finish off with the broccoli and the rest of the kale or spinach. Sprinkle with a little butter and salt between the layers.
Blend the eggs with the cheeses, ground almonds and black pepper in a blender. Add salt only if the sheep milk cheese is not salty enough. Pour it over the vegetables and shake lightly or slightly bang the pan on a surface, so that the mixture fills any gaps.
Wrap it in foil and bake it in a water bath in a preheated oven at 340°F (170 degrees) for 1 hour. The water for the water bath should not boil, put ice cubes in it, if necessary.
Leave the prepared vegetable terrine with cheese in the form until it cools down, then put it in the fridge for 2 hours and before cutting it, decorate it with strips of roasted peppers.
Enjoy your meal!
