Vegetable Terrine

Ingredients

some prepare vegetable layers
18 gr dry shitake mushrooms
7 cabbage leaves
45 gr spinach
140 gr asparagas
260 gr bell peppers
180 gr carrots
290 gr artichoke hearts
180 ml buttermilk
2 gr parsley
2 gr thyme
2 gr tarragon
18 gr tomato paste
3 layers of paper towels
3 loaf
2 of stem from cabbage leaves to make leaves more flexible
45 gr batter over cabbage in bottom of
2 slices layers of pepper placed crosswise in
1/2 spinach leaves over carro a layer
2 baking

Instructions

Arrange slices of terrine over sauce.