Portions / number of persons:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Snacks and tapas, hot and cold entries, vegetables and vegetables, vegetarian.
This terrine, offers the possibility of combining all kinds of vegetables, colors and different textures.
It is very easy to prepare, and you can prepare it in advance, which is also highly recommended, because it will cost you less then unmold.
-250Gr spinach (fresh or frozen)
-200cream ml liquid vegetable
-Agaragar powdered seaweed
-Light bechamel sauce (see recipe)
Cook vegetables separately with water and salt. That not to do too much, and left a little to the Dente. Escurrelas well and cortalas in thick pieces.
Smeared with a little oil or margarine an elongated mold or flanhole, and puts the vegetables by layers of colors: carrots, cauliflower, spinach and potatoes.
Lightly beat cream with two tablespoons of agar-agar powder, two tablespoons chickpea flour, and a tablespoon of soft, almost melted margarine. If there is a very thick mixture, add a jet of water or vegetable milk. Fixes salt, and dumps within the mold on the vegetables. Help of a fork so this sauce well through all the nooks and crannies. Dry light tap with mould on the table also help to expel any air bubbles that may remain.
The oven is preheated, bake about 45-50 minutes at 180 ° C, until the surface is lightly browned. Out it will seem that it is not yet quite Jell, but let it stand so that the agar-agar finish harden in cold. To unmold, waiting that has cooled and then passes a knife by the edges to avoid to stay stuck in a corner. Put on a tray or plate on top and flips with a sharp blow.
You will exit without problems. It is served with some light bechamel on top. You can eat it cold, temperate or heated oven or microwave.
You can use the vegetables you prefer, and combine them to your liking: mushrooms, green beans, Swiss chard, Zucchini,…
If you find it difficult to find the vegetable cream, substitute vegetable milk, and increases the proportion of agar-agar or flour of chickpea, for sure it gels well in a tablespoon or two.
To facilitate also the unmolding, can cover the inside of the mold with greaseproof paper before pouring the contents. When cool, just have to flip it onto the plate and carefully remove it.