No gelatin in this terrine! Just plenty of colorful veg.
Terrines may seem like something out of a bygone era, but they don't have to be all about gelatin and cubes of pâté served on a bed of lettuce. We may have dragged out grandma's cookbook for aesthetic inspiration, but other than the shape, this terrine isn't what you'd expect. We're talking wholesome potato flavor with whispers of buttery vegetables. So forget the high heels and apron — this dish is all about comfort!
You will need:
- 5 spring onions
- 2 carrots
- 3 bell peppers (1 each of red, green, and yellow)
- 1 zucchini
- 3 tbsp olive oil
- salt and pepper
- 2¼ lbs potatoes
- 4.5 oz mozzarella
- 4 oz parmesan
- 2 eggs
- 1 tbsp soft butter
- 2 tbsp breadcrumbs
- Wash and cut the vegetables into small cubes. Heat the oil in a pan and add the vegetables, then brown and season with salt and pepper.
- Peel and boil the potatoes, then mash with a fork. Add the sautéed vegetables. Cut the mozzarella into cubes and add to the mix along with grated parmesan and both eggs. Stir until all ingredients are consistently distributed.
- Coat the inside of the terrine pan with soft butter and sprinkle with breadcrumbs. Spoon the potato mixture into the pan and top with slices of parmesan. Bake at 350 °F for 60 minutes.
When this hearty dish comes out of the oven and you have the first taste of its crispy baked goodness, you'll wonder what other recipes from the past should be resurrected. Hmmm... think we'll keep grandma's cookbook around for further testing!