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Vegetable Cream Cheese Terrine

Nadia Galinova
Translated by
Nadia Galinova
Vegetable Cream Cheese Terrine
Image: Elena Stefanova Jordanova
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01/07/2022
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Preparation
10 min.
Cooking
45 min.
Тotal
55 min.
Servings
6
"Our special offer for all those vegetarian friends of ours"

Ingredients

  • frozen vegetables mix - 1.1 lb (500 g)
  • pickled mushrooms - 5.3 oz (150 g)
  • eggs - 5 pcs.
  • cream cheese - 9 oz (250 g)
  • cherry tomatoes - 2 - 3 pcs.
  • salt
  • black pepper
  • oil (for greasing the mold)
  • flour (for sprinkling the mold)
measures

How to cook

The vegetables are boiled for five minutes in salted water. Take them out in a colander and leave them to drain.

Beat the eggs with the cheese with a wire whisk. Add the mushrooms, vegetables, as much black pepper and salt as you like.

Mix well and pour the mixture into a greased and floured mold.

The tomatoes are placed on top without pressing them.

Bake at 340°F (170°C) for about 40 minutes or until it's fully baked.

The baked terrine is left to cool briefly and it is turned over onto a tray.

The vegetable terrine with cream cheese is ready.

Rating

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