Directions:
Preheat the oven to 180°C.
Wash and peel the vegetables. Cut them into thin strips.
In a pan, brown the chopped onions and garlic in olive oil until translucent.
Add the vegetables to the pan and fry them for 10 minutes.
In a bowl, beat the eggs with the crème fraîche, salt and pepper.
Mix the sautéed vegetables with the egg mixture.
Pour the mixture into a terrine mold.
Bake for 45 minutes.
Leave to cool before unmolding and serve chilled.
ADVERTISEMENT
