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Potato, Parsnip, Chestnut, and Sage Terrine


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  • Author: khaoula belabess
  • Total Time: 1 hour
  • Yield: 8 serving 1x
  • Diet: Vegetarian

Description

This festive Potato, Parsnip, Chestnut, and Sage Terrine is a delightful combination of root vegetables and nuts, dressed in a fragrant sage vinaigrette and layered with cranberry jelly. Perfect as a unique starter or side dish, it’s best served at room temperature for maximum flavor.


Ingredients

Scale
  • 200g parsnips, peeled and diced
  • 500g floury potatoes, peeled and roughly diced
  • 180g cooked chestnuts
  • 100g cranberry jelly
  • 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

Instructions

  • Cook the vegetables: In separate pans, boil the diced parsnips and potatoes in salted water until soft. The potatoes will take around 15 minutes, while the parsnips will take slightly less time.
  • Prepare the dressing: In a small bowl, whisk together the grated garlic, Dijon mustard, rapeseed oil, chopped sage, and cider vinegar. Season with salt and pepper to taste.
  • Coat the vegetables: Drain the potatoes and parsnips, then place them in a large bowl with the cooked chestnuts. Pour the sage dressing over the vegetables and toss gently to coat evenly.
  • Prepare the terrine mould: Line a loaf tin or terrine mould with cling film, leaving enough overhang to fold over the top later. Spread the cranberry jelly evenly across the bottom of the tin.
  • Pack the terrine: Spoon the potato-parsnip-chestnut mixture into the tin, pressing down just enough to remove any gaps while keeping the vegetables intact.
  • Weigh it down and chill: Fold the cling film over the top to cover the mixture. Weigh down the terrine by placing another loaf tin or a heavy object on top. Refrigerate overnight to let it set.
  • Serve: The terrine slices best when cold but is enjoyed at room temperature. Serve as a starter or part of a main course. For a warm variation, slice the terrine and grill it before serving.

Notes

  • The terrine can be prepared in advance, making it a great option for gatherings.
  • Ensure the vegetables maintain some structure; do not overcook them.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Side Dish
  • Method: Chilled, No-Cook
  • Cuisine: European

Nutrition

  • Serving Size: 1 slice
  • Calories: 150
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg