Vegetable terrine

Ingredients

250 g of leek
400 g zucchini
400 g of carrot
100 g of turnip
300 g of pods
400 g of pumpkin
7 eggs
flour for the mold
1 tablespoon olive oil
salt
salt crystals
pepper
flowers and herbs for garnish

Elaboration:

Place in the bottom of the steamer whole and unpeeled zucchini and whole pods (ends removed) with a little water. Place the steamer attachment and put the carrot, peeled and cut in half, the leek into cylinders approximately 2 cm and diced turnip top. Cover and bake for ten minutes. Drain the vegetables and set aside separately.
Peel and dice the pumpkin and cook in a saucepan with water, salt and pepper. Shreds and reserve. Beat eggs in a bowl and add the pumpkin puree. Salt and pepper, mix and reserve.
Spread an elongated suitable for the oven with a little oil and sprinkle with a little flour pan. Put the egg (with pumpkin) on bottom of pan, top pods, another layer of egg, zucchini, egg, turnips and carrots, egg and finally the leek and the rest of the egg.
Dip mold in a larger room with a little water (water bath) source. Bake at 200 ° C for 40 minutes. Unmold and cut into portions. Serve cold. Season with salt crystals and sprinkle with a little oil. Decorate with flowers and herbs to taste.

Enjoy!