Ingredients
- 1 kg carrots
- 400 g fresh cream
- 200 g boiled chickpeas
- 5 eggs
- lemon
- turmeric powder
- cumin powder
- curry
- saffron
- parsley
- extra virgin olive oil
- salt
- pepper
Peel carrots; cut one into ribbons and the other into elongated washers about 2 mm thick.
Blanch slice the carrots in salted water for 3-4 minutes, then dip them in ice water and dry them on kitchen paper.
beat eggs with cream and mix 1 teaspoon curry, 1/2 teaspoon cumin, 1 sachet of saffron, a pinch of salt and a mince of pepper.
Grease a bowl of oil (26 × 10 cm, h 7 cm), cover it with a food film making it overflow and arrange the carrot slices in layers; pour over the cream and egg mixture and close with plastic wrap.
Bake the bowl in a bain-marie oven at 180 ° C for 1 hour.
Prepare a sauce by blending the boiled chickpeas with 100 g of water, 1/2 lemon juice, 2 tablespoons of oil, 1 teaspoon of turmeric, a pinch of salt and ground pepper.
Garnish the terrine with carrots in strips and parsley leaves and accompany it with the chickpea sauce.
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