Gastronomixs

Bavette terrine with carrot, turnip, and pistachios

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Bavette terrine with carrot, turnip, and pistachios

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Ingredients

1

kg

bavette (flap meat)

1

l

aspic

2

tbsp

peeled green pistachios

1

 

cooked onion

3

tbsp

cornichons

Preparation method

  • Clean the meat thoroughly and gently simmer the meat in a stock until done.
  • Mix the roughly chopped meat with the onion, pistachios, and cornichons.
  • Transfer to a terrine and pour over the aspic.
  • Leave to set.

Serving suggestions

  • Delicious with mustard and country bread.
  • Goes well with a classic salad such as Waldorf salad.
  • Serve as a starter together with an onion component.

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