Terrine Of Vegetables

Preparation:

Preparation: Clean the vegetables and shell the peas; cut the courgettes and carrots into slices (leave one whole which you will grate for the decorations). Boil them separately in boiling salted water and drain carefully. Pour a little gelatin-based mixture on the bottom of a rectangular mold cooled in the refrigerator, arrange a few carrots on top in a decorative way and continue by alternating layers of carrots and courgettes. Blend the peas with the cream, butter, salt and freshly ground pepper to obtain a cream and add the gelatin dissolved in the quantity of water required by the package and cooled. When the ingredients are used up, cover everything with the gelatin cream. Place the terrine in the refrigerator for at least two hours, then turn it out of the mold onto a serving plate, decorate with tufts of grated carrot and serve immediately.