👨‍🍳 Zubereitung

1. 1

   Prepare the vegetables: Bring a large pot of salted water to a rolling boil. Prepare an ice bath in a large bowl. Blanch the zucchini and carrots for 3-4 minutes until they are tender-crisp and still vibrant in color. Immediately transfer them to the ice bath to stop the cooking and preserve their color. Drain well. Blanch the green beans for 2-3 minutes until tender-crisp, then drain and add to the ice bath. Once cooled, drain all vegetables thoroughly and pat them dry with paper towels.

   ⏱️ 25 minutes
2. 2

   Line a standard terrine mold (approximately 1.5-liter capacity) with plastic wrap, leaving enough overhang to cover the top. Arrange the blanched vegetables neatly in the lined mold, alternating colors and shapes for an attractive presentation. You can lay them lengthwise or in a decorative pattern.

   ⏱️ 10 minutes
3. 3

   Prepare the custard: In a medium bowl, whisk together the eggs, heavy cream, chopped fresh herbs, salt, and pepper until well combined and smooth. Ensure the seasoning is balanced.

   ⏱️ 5 minutes
4. 4

   Assemble the terrine: Carefully pour the egg and cream mixture evenly over the arranged vegetables in the terrine mold, ensuring it fills any gaps. Gently tap the mold on the counter a few times to release any trapped air bubbles.

   ⏱️ 5 minutes
5. 5

   Bake the terrine: Preheat your oven to 160°C (320°F). Place the terrine mold inside a larger baking dish. Carefully pour hot water into the larger dish to come about halfway up the sides of the terrine mold, creating a water bath (bain-marie). Bake for 1 hour to 1 hour 15 minutes, or until the terrine is set. The center should be firm to the touch and a knife inserted near the center should come out clean.

   ⏱️ 1 hour 15 minutes
6. 6

   Chill and serve: Remove the terrine from the water bath and let it cool to room temperature. Once cooled, fold the overhanging plastic wrap over the top to cover the terrine. Place a weight on top (such as another smaller terrine mold filled with dried beans or cans) to help compress it. Refrigerate for at least 5 hours, or preferably overnight, to allow the flavors to meld and the terrine to firm up completely.

   ⏱️ 5 hours (minimum)
7. 7

   To serve, unwrap the top, invert the terrine onto a serving platter, and carefully remove the plastic wrap. Slice the terrine into 1-inch thick portions using a sharp knife. Serve chilled.

   ⏱️ 5 minutes