Description
A flavorful and elegant Potato, Parsnip, Chestnut, and Sage Terrine that layers thinly sliced root vegetables with tender chestnuts and aromatic sage, baked to golden perfection. This French-inspired vegetarian side dish is perfect for holiday meals or special occasions, offering a delightful combination of creamy textures and earthy flavors.
Ingredients
Scale
Vegetables and Herbs
- 1 ½ lbs Yukon gold potatoes, peeled and thinly sliced
- 1 lb parsnips, peeled and thinly sliced
- 1 cup cooked and peeled chestnuts, roughly chopped
- 2 tablespoons fresh sage leaves, finely chopped
Oils and Fats
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
Seasonings
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
Others
- Parchment paper for lining
Instructions
- Prepare the Pan: Preheat your oven to 375°F (190°C). Grease a standard loaf pan and line it with parchment paper, leaving an overhang to allow easy removal of the terrine later.
- Toss the Vegetables: In a large bowl, combine the thinly sliced potatoes and parsnips. Add the melted butter, olive oil, salt, black pepper, and ground nutmeg, tossing everything until the slices are evenly coated with the seasoning and fats.
- Layer the Terrine: Begin layering in the prepared pan starting with a single layer of coated potato slices, followed by a layer of parsnips. Sprinkle chopped chestnuts and freshly chopped sage over the parsnip layer. Repeat these layers, pressing down gently after each, until all ingredients are used up.
- Cover and Bake: Cover the top of the layered terrine with parchment paper and then with aluminum foil. Place the loaf pan on a baking sheet and bake in the preheated oven for 1 hour.
- Finish Baking Uncovered: Remove the foil and bake the terrine uncovered for an additional 15 to 20 minutes, or until the top is golden and the vegetables are tender when pierced with a fork.
- Press the Terrine: Allow the terrine to cool slightly before placing a weight, such as canned goods, on top to gently press and compress the layers. Let this rest for 1 to 2 hours; this helps the terrine to hold its shape when sliced.
- Chill Before Serving: Refrigerate the pressed terrine for at least 4 hours or overnight to allow the flavors to meld and firm up the texture.
- Serve: Slice the terrine and serve it warm or at room temperature, as a sophisticated side dish that pairs well with light salads or roasted meats.
Notes
- This terrine can be prepared a day in advance and gently reheated in the oven before serving.
- Serve with a light mixed green salad or alongside roasted meats for a complete meal.
- For a dairy-free version, substitute the unsalted butter with plant-based margarine.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
