Description
This elegant terrine layers earthy potatoes, sweet parsnips, buttery chestnuts, and fragrant sage into a savory, sliceable side dish. Perfect for holiday tables or special occasions, it’s both vegetarian-friendly and gluten-free, full of deep, comforting flavors. Serve warm or at room temperature alongside roasted meats or with a fresh salad.
Ingredients
Scale
Vegetables
- 1 ½ pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 pound parsnips, peeled and thinly sliced
- 1 cup cooked and peeled chestnuts, chopped
Herbs & Seasoning
- 2 tablespoons fresh sage, finely chopped (or 1 teaspoon dried)
- ½ teaspoon ground nutmeg
- Salt and black pepper to taste
Dairy & Others
- 3 tablespoons unsalted butter, melted (plus more for greasing)
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese (optional)
Instructions
- Prepare the Pan. Preheat the oven to 375°F (190°C). Lightly butter a loaf pan and line it with parchment paper, allowing some overhang for easy removal of the terrine later.
- Mix Vegetables and Seasonings. In a large bowl, combine the thinly sliced potatoes and parsnips with the melted butter, heavy cream, finely chopped sage, ground nutmeg, salt, and black pepper. Toss gently to coat all the vegetable slices evenly.
- Layer the Terrine. Begin layering the mixture in the prepared loaf pan, alternating between layers of potatoes and parsnips. Sprinkle chopped chestnuts evenly between layers. Press down firmly with each layer to compact the terrine and create distinct layers.
- Bake Covered. Cover the loaf pan tightly with aluminum foil and bake in the preheated oven for 50–60 minutes. Test doneness by piercing the vegetables with a knife; they should be tender.
- Add Cheese and Finish Baking. Remove the foil and, if using, sprinkle the grated Parmesan cheese evenly over the top of the terrine. Return to the oven uncovered and bake for an additional 10–15 minutes to develop a golden brown crust.
- Rest and Serve. Allow the terrine to cool for 10–15 minutes after baking to set and firm up. Use the parchment overhang to lift the terrine from the pan and slice it into portions. Serve warm or at room temperature alongside roasted meats or a fresh salad.
Notes
- This terrine can be prepared a day in advance and reheated in slices for convenience.
- For additional flavor depth, add caramelized onions between the layers.
- If chestnuts are unavailable, roasted hazelnuts or walnuts make excellent substitutes without altering the dish’s character.
