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Carrot Terrine


Pre-heat oven 30 minutes in advance to 160º C 1 kg. carrots 6 eggs 500 g. evaporated milk salt pepper nutmeg


Peel and dice the carrots; cook in one litre of salted water, drain and mash. Mix the eggs with the evaporated milk and beat into the carrot purée. Season with salt, pepper and nutmeg. Fill the mould and bake in a bain-marie in the oven at 160º C for one hour. Serve with lamb’s lettuce and balsamic vinaigrette.

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1 hour + 25 min.

6 servings

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