This dish has only one drawback - it takes a long time to prepare it, but it has a large number of positive aspects: it is a beautiful and bright appetizer that looks great even on a festive table.
It is necessary
- - 1 leek
- - 2 onions
- - 200 g carrots
- - 200 g parsnips
- - 80 g celery stalks
- - 1 tsp salt
- - half a lemon
- - 10 g gelatin
- - 2 sweet red peppers
- - 1 sweet green pepper
- - 2 sweet yellow peppers
- - 1 sweet orange pepper
- - ½ kg of courgettes
- - 2 red onions
- - 350 g eggplant
- - 200 ml of natural yoghurt
- - a bunch of fresh dill
Instructions
Step 1
All vegetables must be poured with 1-2 liters of cold water, brought to a boil and cooked over moderate heat for about 2 hours, until the broth is saturated and the vegetables are soft.
Step 2
Then the vegetables must be removed from the broth, salt the broth itself and, if necessary, strain so that it becomes completely transparent.
Step 3
After that, you should measure 500 ml of broth, cool it to 33-35 degrees and add lemon juice and gelatin to it, let it swell and stir thoroughly so that it completely dissolves.
Step 4
Peppers need to be washed, dried and folded into a baking bag.
Step 5
They need to be baked in an oven preheated to 200 degrees for half an hour. Then take it out and let it cool right in the bag, so it's easier to peel them.
Step 6
Zucchini must be cut lengthwise into plates, red onions into rings.
Step 7
Spread the vegetables on a baking sheet covered with parchment and bake at 180 degrees for 15-20 minutes.
Step 8
Do the same with eggplants.
Step 9
The baked peppers need to be peeled, cut into 4 pieces and peeled off.
Step 10
Cover the terrine mold with cling film, lay a layer of multi-colored pepper on the bottom.
Step 11
Then lay out the zucchini, eggplant and onion in layers so that the vegetables alternate. Each layer must be watered with gelatin broth.
Step 12
Place vegetables tightly so that there are as few voids on the sides as possible.
Step 13
When all the vegetables are stacked, add the rest of the broth and cover the terrine with plastic wrap. Put in the refrigerator and leave for a couple of hours to completely freeze the jelly.
Step 14
Unfold the finished terrine and gently turn it onto a flat plate. Remove the form and remove the film from the terrine.
Step 15
The terrine should be cut into small pieces with a sharp knife.
