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Carrot terrine


For 6 people
Preparation time : 20 minutes
Cooking time : 35/40 minutes 
Equipment required : a 26x10cm loaf tin

  • 600g carrot
  • 100g onions
  • 3 eggs
  • 100g Swiss cheese (grated)
  • ½ tsp powdered cumin
  • ¼ tsp table salt
  • a good pinch of ground pepper
  • 5cl olive oil (+extra to oil the tin)
  • 70g smoked diced bacon

Set the oven to Th. 6 (180°) and preheat.
Peel, wash and wipe the carrots.
Peel the onions.
Roughly chop the carrots and onions.
Mix the eggs, Swiss cheese, cumin, salt, pepper, olive oil, and bacon and add to the carrot/onion mixture.
Lightly oil the loaf tin. Pour the preparation into the tin and press down.
Cover with a sheet of baking foil and bake in the oven for 35 to 40 minutes.
Remove the terrine from the oven when the edges are beginning to come away from the tin (bake for longer than stated if necessary).
Set aside for a few minutes before turning out onto a serving dish (remove any liquid that might run off if the terrine is turned out while still hot).

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