Carrot terrine

Carrot terrine

Total: 2 hr 30 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 279 kcal
, Fat: 25 g
, Carbohydrate: 7 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Carrot casing

300 g carrots, cut lengthways into slices approx. 2 mm thick
salted water, boiling

Cream cheese mixture

200 g double cream cheese, Philadelphia
1 ½ dl full cream, beaten until stiff
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
1 tbsp water, boiling
¼ tsp salt
a little pepper
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One terrine or small loaf tin (approx. 500 ml), brushed with a little oil and lined with cling film.

How it's done

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Carrot casing

Cook the carrot strips in boiling salted water for approx. 1 min. until just soft. Drain the carrots, rinse with cold water, pat dry. Place the carrot strips in the tin (overlapping slightly) so that they overhang on the two longer edges.

Cream cheese mixture

Mix the cream cheese and cream. Dissolve the gelatine in hot water, combine with 2 tbsp of the mixture, stir immediately into the remaining mixture, season. Spread the mixture on top of the carrot strips, smooth down. Cover with the overhanging carrot strips, cover with cling film, leave to set in the fridge for approx. 2 hrs.

Good to know
Prepare: Prepare the terrine approx. 1 day in advance, cover and keep in the fridge.
Serve: Prior to serving, finely chop ½ bunch of chives and sprinkle on top.

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