This veganterrine recipe is the perfect starter or side for Christmas dinner. Potatoes, chestnuts and parsnips are coated in a sage dressing, before being packed into a loaf tin with cranberry jelly. A simple dish to make that's brimming with festive flavour.
Place the potatoes and parsnips in separate pans and cook in salted boiling water until soft all the way through (around 15 minutes for the potatoes, a little less for the parsnips). Be careful not to overcook, or the terrine will have no structure
2
Mix the garlic, mustard, oil, sage and vinegar together to create a dressing. Taste and season with salt and pepper
3
Place the drained potatoes and parsnips in a bowl with the chestnuts and stir in the dressing to coat evenly
4
Line a loaf tin with cling film and spread the cranberry jelly over the bottom of the tin
5
Pack the potato mixture into the tin. You want to squeeze the mixture together just enough to ensure there are no gaps, but retain the structure of the vegetables
6
Wrap the clingfilm over the top of the terrine and weigh down (ideally use another loaf tin filled with something heavy such as a jar or tin). Place in the fridge and leave to set overnight
7
The terrine slices better when fridge cold, but is best served at room temperature as a starter. It can also be grilled to heat through as served as part of a main course
