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.
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs.
Want the latest recipes straight to your inbox?
Sign up to the Great British Chefs Newsletter
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Potato, parsnip, chestnut and sage terrine
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Potato, parsnip, chestnut and sage terrine