Vegetable Terrine with Nut Sauce

Instructions:

Prepare vegetables ready for cooking. Divide broccoli and cauliflower into roses, cut broccoli stems into rounds. Peel croutons, cut in half lengthwise. Peel kohlrabi, cut into cubes.

Boil sauce cream and milk, season.

Add cauliflower and carrots, simmer for 5 minutes. Add broccoli florets and stalks, simmer for another 10 minutes.

Lift out vegetables with a perforated ladle, drain well.

Add kohlrabi to vegetable milk form, meanwhile soften very much for 20 min and puree both. Cool briefly. Add eggs, stir well and season.

Layer vegetables in terrine mold, placing carrots in center. Gently press down the quantity, fill up with the vegetable sauce.

Cook in a bain-marie for 45 minutes.

For the sauce, finely chop the shallot and coarsely chop the nuts. Roast the nuts in a frying pan, add the butter, let it melt and sauté the shallot in it until soft. Extinguish with white wine. Pour in the cream, let the sauce bubble up and season.

Arrange the terrine slices on a sauce dish and sprinkle with cress.

General information: Cook the terrine in a bain-marie.

Pour the amount of terrine into the buttered terrine. Close the terrine either with the terrine lid or with aluminum foil.

Make two small slits in the foil so that the steam can escape.

Fill a roaster or other high, ovenproof vessel (e.g. gratin dish) with simmering water. Place the filled terrine dish in d

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