Potato and Nut Terrine
- Ready In:
- 1hr 45mins
- Ingredients:
- 20
- Yields:
-
1 loaf
- Serves:
- 4
ingredients
- 1 1⁄2 cups potatoes, diced (mealy is better)
- 1 1⁄2 cups pecans
- 1 1⁄2 cups unsalted cashews
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 1⁄4 cups mushrooms, diced
- 2 tablespoons butter
- 2 tablespoons italian seasoning (or fresh herbs if you have them)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 eggs
- 1⁄2 cup soft cheese (full fat is best)
- 1⁄2 cup parmesan cheese, grated
- salt and pepper
-
Sauce
- 3 large tomatoes, peeled and chopped
- 2 tablespoons tomato paste
- 1⁄3 cup red wine
- 1 tablespoon red wine vinegar
- 1 pinch sugar
directions
- Lightly grease a 2 lb. 4 oz/1 kg loaf pan and line with baking parchment.
- Cook potatoes in a large saucepan of lightly salted water, boiling for 10 minutes. Drain and mash.
- Finely chop the nuts or process in a food processor. Mix with onion, garlic, and mushrooms. Melt butter in a skillet and cook the mixture for 5-7 minutes. Add herbs and spices. Stir in eggs, cheese, and potatoes and season to taste with salt and pepper.
- Spoon mixture into prepared loaf pan, press down firmly. Cook at 375 for 1 hour until set.
- For sauce, mix tomatoes, paste, wine, vinegar, and sugar in a pan and bring to a boil, stirring. Cook for 10 minutes, until tomatoes have reduced. Press through a strainer or blend in food processor. Turn the terrine out of the pan onto a serving plate and cut in slices like meat loaf. Serve with sauce.
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RECIPE SUBMITTED BY
International Human Rights Consultant, vegetarian, yogi, world traveler.