Vegetable Terrine

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


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


    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. Oil a 1 lb (450 g) loaf tin and spread, first the carrot mixture, then the turnip and finally the spinach.

    Put in a roasting tin half filled with boiling water. Bake at gas mark 5/375°F/190°C for 1–1½ hours until set. Leave to stand for 10 minutes before turning out.