Potato, Parsnip, Chestnut And Sage Terrine Recipe

Recipe By Slurrp

Potato, Parsnip, Chestnut, and Sage Terrine is a delicious and visually stunning dish that combines layers of thinly sliced potatoes, parsnips, chestnuts, and sage-infused cream. The vegetables are arranged in a terrine mold and baked until tender and golden, resulting in a flavorful and comforting side dish. The sage-infused cream adds a fragrant and earthy note to the dish, complementing the natural sweetness of the parsnips and chestnuts. This terrine is perfect for holiday dinners or as a special side dish for any occasion.

4.4
25 Rating -
Rate
25minstotal
25m.total
Potato, Parsnip, Chestnut And Sage Terrine
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Ingredients for Potato, Parsnip, Chestnut And Sage Terrine Recipe

  • 0.67 Large Potatoes, Peeled And Thinly Sliced
  • 0.67 Parsnips, Peeled And Thinly Sliced
  • 33.33 gram Cooked Chestnuts, Roughly Chopped
  • 50 milliliter Heavy Cream
  • 33.33 milliliter Milk
  • as required A Handful Of Fresh Sage Leaves
  • 0.33 cloves Cloves Of Garlic, Minced
  • As required Salt And Pepper, To Taste
  • as required Butter, For Greasing The Terrine Mold

Directions: Potato, Parsnip, Chestnut And Sage Terrine Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180°C (350°F) and grease a terrine mold with butter.
  • STEP 2.In a saucepan, heat the cream, milk, sage leaves, garlic, salt, and pepper until simmering. Remove from heat and let it infuse for 10 minutes.
  • STEP 3.Meanwhile, peel and thinly slice the potatoes and parsnips.
  • STEP 4.Layer the sliced potatoes, parsnips, and chestnuts in the greased terrine mold, alternating the layers and seasoning with salt and pepper.
  • STEP 5.Strain the infused cream mixture and pour it over the layered vegetables, ensuring it covers them completely.
  • STEP 6.Cover the terrine mold with foil and bake in the preheated oven for 1 hour.
  • STEP 7.Remove the foil and bake for an additional 30 minutes or until the top is golden and the vegetables are tender.
  • STEP 8.Allow the terrine to cool slightly before unmolding and slicing. Serve warm or at room temperature.

Cooking Tips

  • Use a mandoline or a sharp knife to slice the potatoes and parsnips thinly and evenly for even cooking.
  • If you can't find fresh chestnuts, you can use vacuum-packed or canned chestnuts.
  • For a vegetarian version, you can substitute the cream and milk with vegetable broth or plant-based cream.
  • Garnish the sliced terrine with fresh sage leaves for an extra touch of elegance.

Storage and Serving

  • This terrine is best served warm or at room temperature.
  • If you have any leftovers, store them in an airtight container in the refrigerator.
  • Reheat the terrine slices in a preheated oven at 180°C (350°F) for 10-15 minutes or until heated through.
  • Consume the leftovers within 2-3 days for optimal freshness.
Nutrition
value
151
calories per serving
9 g Fat1 g Protein17 g Carbs2 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    1g
  • Carbs
    17g
  • Fiber
    2g

MacroNutrients

  • Carbs
    17g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    8mg
  • Iron
    < 1mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    33mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp