Root Vegetable Terrine
"I serve this beautiful layered terrine whenever the occasion calls for something special.
The terrine may look daunting to prepare but it’s perfectly straightforward. It does, however, take time to assemble. A hand-held vegetable slicer, a mandoline, or food processor equipped with a slicing attachment, will make the job much more manageable.
The terrine gets its distinctive shape from a terrine mold but a loaf pan does just as nicely if you don’t mind a squatter version. I line the mold with parchment paper so that it’s easy to remove the potatoes in old solid piece.
Once the terrine is baked, it can be held in the refrigerator for days and reheated whole, or sliced as needed and reheated in a hot pan until the edges are crisp and the centre warm. Either way, your guests are in for a treat." Chef Denise Machessault
3 pounds new or Yukon Gold potatoes, about 6, peeled, rinsed, and held in water
12 ounces of sweet potato, about 1 large, peeled and rinsed
½ cup unsalted butter, melted, plus additional for mold
½ cup grated Parmesan cheese
½ cup whipping cream
Preheat oven to 350°F.
Lightly butter the mold (this helps the parchment stick) and line it with parchment, leaving an overhang of a few inches on each side.
Slice the potatoes approximately 1/16” - 1/8” thick, keeping them covered with water to prevent them from turning colour; pat dry before using.
To fit the potatoes snuggly along the terrine’s edges by cutting some slices in half and placing the straight sides against the terrine’s edge.
As you assemble the terrine, press down on it occasionally to ensure the layers are even.
Layer the terrine as follows: begin with 3 layers of potato, brushing each layer lightly with melted butter. Drizzle the third layer with 1 tablespoon of cream and sprinkle evenly with 1 ½ teaspoons of Parmesan cheese.
Add 1 layer of sweet potato and brush with a thin layer of melted butter; sprinkle evenly with a pinch of kosher salt. (Only the sweet potato layer will be seasoned with salt; you’ll need no more than 2 tsp kosher salt in total.)
Repeat the layering until the terrine is filled.
Brush the final layer with 1 tablespoon of cream and sprinkle with a 1 1/2 teaspoons of Parmesan.
Place the terrine on a large baking tray and bake, covered, until almost tender, about one hour. (Check the vegetables for doneness with the tip of a knife, after 30 minutes.) Remove the lid and continue baking until the potatoes are tender.
Allow to cool slightly before removing the potatoes from the mold. Carefully lift the parchment and potatoes from the mold and transfer to a platter; discard the parchment.
If you don’t plan to serve the terrine immediately, leave the potatoes in the mold and cool to room temperature. It can be wrapped and stored in the refrigerator for up to three days.
Recipe from Chef Denise's upcoming cookbook British Columbia from Scratch.
Staub's cast iron terrine is the perfect dish to make this in, and it's on offer too!