Wild garlic potato terrine
Is in spring either an independent vegetarian dish or a wonderful side dish.
Ingredients for 4 persons:
Cut the potatoes into thin slices, finely chop the peppers, cut the spring onions into fine rings and finely chop the wild garlic.
Layer the potatoes, three quarters of the chopped wild garlic, the diced peppers and half of the spring onions into a patty dish with a lid, season with salt and pepper.
Mix the eggs and sour cream with salt, pepper and mustard, pour over the potatoes and close the mold. Cook in the oven at 200 degrees (gas level 4, convection 180 degrees) for 60 minutes.
Meanwhile fry the remaining spring onions in hot butter, add the cream and add the remaining wild garlic, bring to the boil, puree with the cutting stick and season with salt and pepper.
Let the prepared terrine rest in the oven for about 10 minutes, then remove it from the edge with a knife, top down, cut into slices and serve with the sauce.
Recipe by Heike Dettweiler, Dätwyl Winery, Wintersheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)