Trim all vegetables, cut them small and finely. Boil in salted water until al dente and rinse with cold water. For the royale, combine all ingredients and mix well with a whisk. Pour the cooled vegetables into any terrine dish, pour the royale over them and bake in the oven at 200 °C for 25 minutes. Allow to cool, turn out, portion and serve as a side dish.
Preparation Tip:
Vegetable terrine is also an excellent side dish for fish and poultry.
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