Carrot and Jerusalem Artichoke Terrine

For the carrot-topinambur terrine, peel the Jerusalem artichoke, potatoes, carrots and celery and cut into small cubes.

Heat 1 tablespoon butter in a pot and fry the cubes. Pour in soup and cook until soft. Puree with a hand blender. Add eggs, cream and crème fraîche to the puree and season with nutmeg, coriander, salt and pepper.

Butter small ramekins and pour the mixture into them. Fill a baking dish with water and place on a baking tray. Put it in the oven and preheat to 160 °C. Place the ramekins in the water bath and poach (cook below boiling point) for about 50 minutes.

Turn the carrot-topinambur terrine out onto plates and arrange with leaf salads.

Preparation Tip:

Garnish the carrot-topinambur terrine with fresh cilantro and chili rings.

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