This dish has only one drawback - it takes a long time to cook it, but it has a lot of positive aspects: it is a beautiful and bright appetizer that looks great even on the festive table.
Pick your recipe
You will need
- - 1 leek
- - 2 onions
- - 200 g carrots
- - 200 g parsnip
- - 80 g of celery stalks
- - 1 tsp salt
- - half a lemon
- - 10 g of gelatin
- - 2 sweet red peppers
- - 1 sweet green pepper
- - 2 sweet yellow peppers
- - 1 sweet orange pepper
- - ½ kg of zucchini
- - 2 red onions
- - 350 g eggplant
- - 200 ml of natural yogurt
- - a bunch of fresh dill
Instruction manual
1
All vegetables must be poured with 1-2 liters of cold water, brought to a boil and cook over moderate heat for about 2 hours, until the broth becomes saturated, and the vegetables are soft.
2
Then the vegetables must be removed from the broth, salt is added to the broth and, if necessary, filtered, so that it becomes completely transparent.
3
After that, measure 500 ml of the broth, cool it to 33-35 degrees and add lemon juice and gelatin to it, let it swell and mix thoroughly so that it completely dissolves.
4
Peppers need to be washed, dried and put in a baking bag.
5
They need to be baked in the oven, heated to 200 degrees, for half an hour. Then get out and let cool right in the bag, so it’s easier to peel them.
6
Zucchini must be cut along the plates, red onions - rings.
7
Arrange vegetables on a baking sheet covered with parchment and bake at 180 degrees for 15-20 minutes.
8
Do the same with eggplant.
9
Baked peppers need to be peeled, cut into 4 parts and peeled.
10
Cover the terrina dish with cling film, lay a layer of colored pepper on the bottom.
eleven
Then lay the squash, eggplant and onion in layers so that the vegetables alternate. Each layer must be watered with broth with gelatin.
12
Vegetables should be laid tight so that as few voids as possible remain on the sides.
thirteen
When all vegetables are stacked, it is necessary to add the remaining broth and cover the terrine with a film. Put in the refrigerator and leave for a couple of hours so that the jelly is completely frozen.
14
Ready terrine needs to be developed and accurately turned on a flat plate. Remove the form and remove the film from the terrine.
fifteen
With a sharp knife, terrine should be cut into small pieces.