Pulled Yogurt Vegetable Tureen

Clean vegetables, peel (leave zucchini unpeeled), cut into uniform small pieces and boil in lightly salted water until soft, one after the other. Strain, immediately rinse in ice water (vegetables thus retain their beautiful color) and drain. Coat a tureen mold with oil and line with plastic wrap. Soak gelatin in cold water for about 5 minutes, finely chop herbs. Stir sour cream until smooth, add salt, herbs and vegetables and mix everything together. Squeeze gelatin, heat briefly over steam (or in microwave) and stir briskly into sour cream-vegetable mixture. Pour into prepared mold and smooth out. Place terrine in refrigerator and let set for a few hours or better overnight. Before serving, turn out, carefully remove the foil and then cut – preferably with an electric knife – into not too thin slices.

Preparation Tip:

Prepare this tasty fresh dish with herbal yogurt, for which you mix half a cup of yogurt with fresh herbs, not too finely chopped.

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