Potato, parsnip, chestnut and sage terrine

0
25 minutes

Ingredients

  • 200g of parsnip, peeled and diced
  • 500g of floury potatoes, peeled and roughly diced
  • 180g of cooked chestnuts
  • 100g of cranberry jelly
  • 1/2 garlic clove, grated
  • 1/2 tsp Dijon mustard
  • 50ml of rapeseed oil
  • 10 sage leaves, finely chopped
  • 1/2 tsp cider vinegar
  • salt
  • pepper

Method

1
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