Vegetable Terrine - Miele DGC 6000 XL Cookbook

Ingredients
500 g tomatoes
2 green peppers
2 red peppers
300 g frozen peas
3 garlic cloves
100 g pitted black olives
Salt
Pepper
Thyme
Rosemary
200 g garlic crème fraîche
6 medium eggs
Butter for greasing
166 Soups and starters

Vegetable terrine

Serves 8
1
Wash the tomatoes, place in
a perforated cooking
container and cook (see below
for settings). Skin and dice the
warm tomatoes and place in a
bowl.
2
Wash, and trim the peppers.
Cut into strips and place in
a perforated cooking container.
Put the peas in another perfo-
rated container. Place both in
the oven and cook (see below
for settings). When cooked add
to the tomatoes.
3
Add the chopped garlic and
halved olives to the
vegetables and season with salt,
pepper, thyme and rosemary.
4
Place the vegetables in
a greased, solid cooking
container. Mix the crème fraîche
with the eggs and pour over the
vegetables. Cover the cooking
container*, place in the oven
and cook (see below for set-
tings).
5
Allow the terrine to cool,
then turn it out of the
container, carve into thick slices
and serve.
6
Tasty with remoulade sauce
and crusty white bread
* Suitable lids for Miele steam
containers are available from the Miele
online shop.
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
Duration: 1 minute
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 2 minutes
Settings: Step 4
Function: Steam cooking
Temperature: 100°C
Duration: 30–35 minutes