Description
This Potato, Parsnip, Chestnut, and Sage Terrine is a delightful and elegant side dish that combines thinly sliced tender potatoes and parsnips layered with aromatic chestnuts and fresh sage. Baked to perfection with a buttery and lightly browned top, it’s a perfect savory addition to holiday meals or cozy winter dinners, suitable for vegetarians and packed with comforting flavors.
Ingredients
Scale
Vegetables
- 2 large potatoes (Yukon Gold or Russet, thinly sliced)
- 2 large parsnips (peeled and thinly sliced)
Chestnut Mix
- 1 cup cooked chestnuts (roughly chopped)
- 2 tablespoons fresh sage (finely chopped)
- 1 tablespoon olive oil
- 1 garlic clove (minced)
Seasoning and Others
- 3 tablespoons unsalted butter (melted)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan (optional)
- Parchement paper for lining
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper, leaving some overhang on the sides to help with easy removal of the terrine after baking.
- Sauté Chestnut and Sage Mixture: In a small pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Stir in the chopped chestnuts and fresh sage, cooking for an additional 2 to 3 minutes. Remove the pan from the heat and set aside.
- Toss Vegetables: In a large bowl, gently toss the thinly sliced potatoes and parsnips with the melted butter, salt, black pepper, and grated Parmesan cheese if using. Ensure the slices are evenly coated for rich flavor throughout the terrine.
- Layer the Terrine: Begin layering the terrine in the prepared loaf pan by placing a layer of potato slices at the bottom, slightly overlapping each slice. Next, add a layer of parsnip slices, followed by a spoonful of the chestnut and sage mixture. Repeat these layers, pressing down gently to compact the terrine until all ingredients are used.
- Bake Covered: Cover the loaf pan with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the vegetables are tender when pierced with a knife.
- Brown the Top: Remove the foil and bake uncovered for an additional 10 to 15 minutes to allow the top to lightly brown and develop a lovely golden crust.
- Rest and Serve: Let the terrine rest in the pan for 10 minutes after baking. Use the overhanging parchment paper to lift the terrine out from the pan, then slice and serve warm.
Notes
- This terrine is an elegant side dish ideal for holidays or winter dinners.
- It can be prepared a day in advance and reheated gently before serving.
- Pairs beautifully with roasted meats or a fresh green salad.
