Description
This Potato, Parsnip, Chestnut, and Sage Terrine is a warm and savory vegetable dish combining the earthiness of parsnips and potatoes with the rich nuttiness of chestnuts, brightened by a fragrant sage dressing and a touch of tangy cranberry jelly. Perfect as a starter or a side, this terrine offers both comforting flavors and elegant presentation, and can be enjoyed cold or lightly grilled for a warm variation.
Ingredients
Scale
Vegetables and Nuts
- 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
Additional
- 100g cranberry jelly
Instructions
- Boil 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 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.
- Combine Ingredients: 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 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.
- Fill Terrine: Spoon the potato-parsnip-chestnut mixture into the tin, pressing down just enough to remove any gaps while keeping the vegetables intact.
- Set Terrine: 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
- Use floury potatoes like Maris Piper or Russets for best texture.
- Cooked chestnuts can be canned, vacuum-packed, or home-roasted.
- Line the terrine mould carefully with cling film to aid in easy removal.
- The terrine benefits from resting overnight to allow flavors to meld and set properly.
- For a warm serving, grill slices lightly until golden and warmed through.
- Adjust seasoning in the dressing according to taste before mixing with vegetables.
