Vegetables terrine

For ➋
1 big black or white radish or daikon
600 g vegetables (leek, carrot, radish, okra, cauliflower, yellow pepper, green asparagus)
salt
15 g agaragar flakes

Cut large slices of the radish with a peeler. Cut the rest of the vegetables into thick strips.
Bring 2 liters of salted water to the boil. Blanch the vegetables type by species briefly in the boiling water. Let them cool on a piece of kitchen paper. Keep approximately 24 cl of the cooking water apart.
Line a terrine (or several smaller shapes) with the slices of radish ash and keep a few slices on the side. Arrange the vegetables in the terrine.
Heat the stored water to the boiling point and stir in agar agar flakes until they are completely dissolved. Simmer for 10 m. Allow to cool slightly and pour the water into the vegetables. Close the terrine with the remaining slices of radish and press everything. Allow the whole to set for at least 6 h in the refrigerator.

Remove the terrine from the mold and cut into thick slices, if the smaller molds are just in two bite-sized pieces.