Vegetable Terrine

Name: Vegetable Terrine
Ingredients: 4 oz (110 g) carrots, peeled and chopped; 14 oz (400 g) potatoes, peeled and chopped; A small pinch salt; 1 oz (25 g) butter; 4 oz (110 g) spinach; 4 oz (110 g) turnip, peeled and chopped; 1 teaspoon ground nutmeg; 1 egg, beaten

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

You can eat this either hot or cold and as a vegetable or with a salad as a light lunch dish. To retain the fresh taste of the vegetables resist the temptation to add herbs to this terrine.

Ingredients

14 oz (400 g) potatoes, peeled and chopped
4 oz (110

Vegetarian
October
Wedding/Marriage

Method

Cook the potatoes, carrots and turnip separately in a little water. Do the same with the spinach but trim well and shred the leaves before cooking. Drain and purée all the vegetables, again separately (a little bit time consuming but worth it), then flavour each with a little butter, salt and ground nutmeg.

Add the beaten egg to the potato and divide between the three other vegetables.