Ingredients (serves 6):

• 500 g of frozen sliced courgettes
• 200 g of carrots
• 1/8 l of milk
• 100 g of crème fraîche
• 2 egg yolks
• Salt and pepper
• Nutmeg
• 1/2 tsp of thyme
• Worcester sauce
• 1 handful of parsley
• 2 tbsp of vinegar
• 3 tbsp of oil

Instructions:

• Cut the carrots into very small pieces. Blanch the courgettes in boiling water for 30 seconds and the carrots for 3 minutes.
• Rinse in very cold water and drain.
• Whisk the milk with the crème fraîche, egg yolks and whole egg.
• Season generously with salt, pepper, nutmeg, thyme and Worcester sauce.
• Preheat the oven to gas mark 3, 170°.
• Fill each terrine with alternate layers of carrots and courgettes and pour the milk and egg mixture over the vegetables.
• Cover with aluminium foil and cook in a bain-marie for 1/2 hour.
• Leave to cool and place the terrines in the refrigerator for at least 2 hours before turning them out.
• Chop the parsley and make a dressing with the vinegar, oil, salt and pepper.
• Add the parsley to the vinaigrette and serve with the terrines.

You can also make a single terrine, in a cake tin for example. Cook for one hour.