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En Europe, on mange la rhubarbe au goût aigre principalement sucrée en dessert, dans les gâteaux ou les gratins. Elle est riche en vitamines A, C et en potassium. Elle stimule la digestion.
Idée de recette de saison: Compotée de rhubarbe et crumble de spéculoos.
Soak the cubed Gruyère in the white wine overnight.
Combine the whole eggs with the egg yolks, cream, nutmeg, salt and pepper, and then incorporate the drained Gruyère cubes.
Cut a piece of parchment paper to the size of the terrine dish and line it with the slices of bacon. Fit this into the terrine dish.
Pour half of the Gruyère, egg and cream mixture into the terrine and place the artichoke hearts on top. Cover with the rest of the mixture.
Cover the dish with parchment paper and cook in a water bath (bain-marie) at 110 ° for 2 ½hours.
Leave to cool overnight.
Unmould the next day. Cut into 2-cm slices and brown under the broiler until golden.
Serve immediately with a mixed salad topped with walnut oil.
Le magazine qui fait la part belle aux fournisseurs et à la politique d'approvisonnement d'Eldora
