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Ingredients

• 200 g carrots, grated
• 40 g unsalted butter, plus more for greasing
• 100 g potatoes, peeled and roughly chopped
• 50 g gruyre cheese, grated
• 1 1/2 eggs, beaten
• plain flour, for dusting
• 1 tbsp caster sugar
• 12 baby carrots
• 12 baby turnips
• vegetable stock, to cover
• 4 sprigs basil

• 30 g unsalted butter
• 1 1/2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 red pepper, deseeded and finely chopped
• 1 small apple
• 1/2 tsp curry powder
• pinches saffron
• 350 ml vegetable stock
• 3 tbsp double cream or crme frache

Description

Anton Edelmann Cloaks This Elegant Vegetable Terrine In A Spicy Vegetable Sauce

UK TV