Spring Pie with Asparagus, Peas and Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,344 cal. | (112 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 152 g | (131 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36 g | (120 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 430.1 μg | (717 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 49.3 mg | (411 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 1,337 μg | (446 %) | ||
| Pantothenic acid | 10.4 mg | (173 %) | ||
| Biotin | 62.9 μg | (140 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 225 mg | (237 %) | ||
| Potassium | 3,024 mg | (76 %) | ||
| Calcium | 2,350 mg | (235 %) | ||
| Magnesium | 400 mg | (133 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 20.8 mg | (260 %) | ||
| Saturated fatty acids | 92.7 g | |||
| Uric acid | 619 mg | |||
| Cholesterol | 393 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 600 grams Asparagus
- 500 grams Peas
- 1 Tbsp butter
- 2 sheets gelatin
- salt
- freshly ground peppers
- 250 grams Cream quark (40% fat)
- 250 grams Goat cheese
- 125 milliliters Whipped cream
- ½ lemon (juiced)
- 5 sheets gelatin
Preparation steps
Rinse the asparagus and cut off the woody ends. Blanch the peas in boiling salted water for about 5 minutes. Drain and set aside 1 cup of the cooking water. Blanch the asparagus in salted water for 9 minutes and drain well. Soak 2 gelatin leaves in cold water. Mix 2/3 of the peas and 1/3 of the asparagus (cut into small pieces) with the butter, then puree. Stir 2 tablespoons into the hot cooking water. Season with salt and pepper. Place the drained gelatin in the hot vegetable puree and stir until fully melted. Refrigerate the vegetable puree for about 15 minutes.
Meanwhile, stir the quark and goat cheese together until smooth. Prepare the remaining gelatin according to package directions and mix with the cheese mixture. Season well with lemon juice, salt and pepper. Whip the cream until stiff and fold into the mixture. Refrigerate for approximately 15 minutes.
Lay the asparagus in the bottom a loaf pan lined with plastic wrap. Spread a cheese layer and then a layer of vegetable puree. Arrange a layer of asparagus and peas, followed by the cheese and vegetable puree. Cover with foil and leave to set in the refrigerator overnight. Turn out the terrine onto a platter, remove the plastic wrap and cut into slices. Serve drizzled with olive oil and lemon vinaigrette as desired.
