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Steamed Leek and Carrot Terrine
Leek and carrot steam until soft, then get chopped with bread and cheese into a simple binding mixture, finished with egg and nutmeg. A second steam, this time in a covered dish, sets the terrine without ever turning on an oven.
- Total time
- 55 min
- Prep
- 20 min
- Cook
- 35 min
Ingredients
Method
Peel the vegetables and cut them into large chunks. Set them in the large basket of the Tupperware Micro Urban over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 20 minutes at 900 W. Leave the appliance open to cool a little for the next step.
In a bowl, mix the well-drained vegetables with the bread and the emmental cut into pieces. Chop everything coarsely, then stir in the eggs, nutmeg, salt and pepper until well combined.
Spoon the mixture into an uncovered dish, set it in the large basket over the base filled with 400 ml (14 fl oz) cold water. Close and steam for a further 15 minutes at 900 W.
Let the terrine cool uncovered outside the Micro Urban before serving it as a starter or alongside cold meat.
