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Recipe Celery Pea Terrine

Recipe Vegetable Terrine (May 2019).


The appetizer is given its delicate consistency by the vegetable gelling agent agar-agar.

INGREDIENTS (for 10 servings):

For the light layer:

  • 1 tuber celery (750 g)
  • 2 tbsp olive oil
  • 1/2 teaspoon sea salt
  • black pepper (mill)
  • 1/4 teaspoon ground coriander
  • 300 ml vegetable broth
  • 200 g of whipped cream
  • 2 topped agar agar (health food store or health food store)

For the green layer:

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  • 300 g peas (TK)
  • 2 tbsp olive oil
  • 100 g of whipped cream
  • 200 g fresh spinach
  • salt
  • grated nutmeg
  • black pepper (mill)
  • 100 ml vegetable broth
  • 1 teaspoon agar-agar (health food store)


  • 1 cup of sour cream (200 g)
  • 1 cup of cream yoghurt (150 g)
  • about 3 tablespoons freshly chopped herbs (chervil, mint, basil)

1. Lay out a box mold (about 1.5 l content) with cling film. Peel and wash the celeriac and chop it roughly. Stir in hot oil with stirring for about 1 minute. Spice up. Add 200 ml broth, cover and cook for about 8 minutes. Puree. Add the cream and stir briefly. Stir the remaining broth and agar agar in a small saucepan, cook with stirring for 1-2 minutes. Stir under the celery puree. Pour into the prepared mold and put in the fridge for about 1 hour.

2. In the meantime, thaw peas and fry in hot oil for 1-2 minutes, stirring. Add cream. Read the spinach, wash, drain. Portionwise add to the peas and collapse while stirring. Season and purée. Stir broth and agar agar, cook with stirring for 1-2 minutes. Stir under the puree. To taste. Allow to cool, then spread on the celery puree. Covered in the fridge, refrigerate overnight.

3. Puree sour cream, yogurt and herbs. Season with salt and pepper.

4. Pour the vegetable terrine out of the mold, remove the foil. Slice the vegetable terrine and serve with the herb sauce.

PRO PORTION: approx. 230 kcal, 6 g protein, 18 g fat, 9 g carbohydrates
PREPARATION TIME: approx. 1 hr.
COOLING TIME: overnight

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