Description
This Potato, Parsnip, Chestnut, and Sage Terrine is a beautifully layered vegetarian dish, combining the earthy sweetness of parsnips and chestnuts with the creamy texture of floury potatoes and a fragrant sage dressing. Perfectly set with tangy cranberry jelly, this terrine is ideal as a stunning starter or a part of a main course, served cold or gently warmed under the grill for added flavor.
Ingredients
Scale
Vegetables
- 200g parsnips, peeled and diced
- 500g floury potatoes, peeled and roughly diced
- 180g cooked chestnuts
Dressing
- ½ garlic clove, grated
- ½ tsp Dijon mustard
- 50ml rapeseed oil
- 10 sage leaves, finely chopped
- ½ tsp cider vinegar
- Salt and pepper to taste
Other
- 100g cranberry jelly
Instructions
- Cook the vegetables: Boil the diced parsnips and potatoes separately in salted water until tender, approximately 12 minutes for parsnips and 15 minutes for potatoes.
- Prepare the dressing: In a small bowl, whisk together grated garlic, Dijon mustard, rapeseed oil, finely chopped sage, cider vinegar, and season with salt and pepper to taste.
- Coat the vegetables: Drain the cooked potatoes and parsnips, then combine them with the cooked chestnuts in a large bowl. Pour the sage dressing over the vegetable mixture and gently toss to coat evenly without breaking the vegetables.
- Prepare the terrine mould: Line a loaf tin or terrine mould with cling film, leaving enough overhang to cover the top later. Spread an even layer of cranberry jelly across the base of the mould.
- Pack the terrine: Spoon the coated vegetable mixture into the lined mould, gently pressing it down to remove air pockets but keeping the texture intact.
- Weigh it down and chill: Fold the cling film over the mixture to cover it fully. Place a second loaf tin or a heavy weight on top of the terrine to compress it slightly. Refrigerate overnight to allow it to set firmly.
- Serve: Remove the terrine from the mould and slice carefully. It serves best chilled or at room temperature. For a warm option, slice and grill the terrine slices briefly before serving to enhance flavors.
Notes
- Using floury potatoes ensures a creamy texture in the terrine.
- Cook chestnuts can be replaced with roasted fresh chestnuts if available.
- The terrine needs at least 8 hours chilling to set properly, so prepare it a day ahead.
- Grilling the terrine slices adds a lovely crispy edge and deeper flavor.
- Ensure gentle handling when mixing vegetables to keep the terrine’s structure intact.
