Chard, beet and carrot terrine

This exquisite terrine will provide you with vitamins A, B, B9, B12, C, PP, zinc, calcium, iron phosphorus, magnesium, sulfur, manganese, copper, iodine, arsenic and sodium, you can accompany it with torrejas of rice or vegetables or fritters.

Ingredients

Vegetable terrine
500 grams of chard
400 grams of Potato
400 grams of pumpkin
6 tablespoons of grated cheese
3 tablespoons of breadcrumbs
9 tablespoons white cheese
3 eggs
Corn oil required amount
Salt pepper and nutmeg to your liking

Preparation

I boiled the vegetables separately and when they are ready strain them and drain them and form three individual purees if necessary process it with three tablespoons of white cheese, 1 egg, salt, pepper and nutmeg to your liking, reserve them in three different bowls.

Oil a pan for the oven and sprinkle it with breadcrumbs, incorporate the puree forming three layers in the order you want and take it to a moderate oven for 15 minutes and serve hot.

If you want you can make a green mattress of leaves under the terrine, in that case put the chard in the first layer to contrast the colors.


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  1.   ana said

    Very good recipe, but I can't find where the beets go.
    Salu2