Description
This Potato, Parsnip, Chestnut, and Sage Terrine is a beautifully layered, vegetarian dish combining soft boiled parsnips and potatoes with the sweet nuttiness of chestnuts and a fragrant sage dressing. Set in a terrine mould with a base of cranberry jelly, it offers a delicate balance of savory and slightly sweet flavors, perfect as an elegant starter or a unique side. Served cold or at room temperature, it can also be grilled for a warm variation, delivering a versatile and visually impressive dish.
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
Other
- 100g cranberry jelly
Instructions
- Cook the vegetables: In separate pans, boil the diced parsnips and potatoes in salted water until tender. The potatoes typically take about 15 minutes, while parsnips need slightly less time. Ensure both are soft but not falling apart.
- Prepare the dressing: In a small bowl, whisk together the grated garlic, Dijon mustard, rapeseed oil, finely chopped sage, and cider vinegar. Season the mixture with salt and pepper to your preference, creating a fragrant and balanced dressing.
- Coat the vegetables: Drain the parsnips and potatoes thoroughly, then combine them with the cooked chestnuts in a large bowl. Pour over the sage dressing and gently toss the ingredients to evenly coat all the vegetables without mashing them.
- Prepare the terrine mould: Line a loaf tin or terrine mould with cling film, ensuring ample overhang to allow covering later. Spread a layer of cranberry jelly evenly across the bottom to add sweetness and help set the terrine.
- Pack the terrine: Spoon the coated vegetable and chestnut mixture into the lined tin. Press down gently to eliminate air pockets but keep the texture intact, creating a compact terrine.
- Weigh it down and chill: Fold the cling film over the top to seal. Place a second loaf tin or a heavy object on top of the terrine to compress it further. Refrigerate overnight to allow flavors to meld and the terrine to set firmly.
- Serve: Once set, slice the terrine carefully. It serves best cold or at room temperature as a starter or alongside a main dish. For a warm alternative, grill slices briefly to add a subtle crispness and enhanced flavor.
Notes
- Using floury potatoes is essential for the right texture to hold the terrine.
- Make sure to weigh down the terrine well during chilling for a firm, sliceable finish.
- Prepared chestnuts can be used to save time, but roasting fresh chestnuts adds extra depth.
- The terrine can be made a day ahead, making it a great dish for entertaining.
- Grilling the terrine slices warms the dish and adds a deliciously crisp exterior.
