A vegetable terrine can be as special as a meat terrine; this elegant pea and potato number is a dream for vegetarians and carnivores alike.
A Vegetarian Terrine?
Buttery potato goodness with little sweet explosions of pea and just the slightest chilli heat at the very end. This recipe is an absolute barnstormer.
Like many people, when I think of a terrine, I often think of meat or specifically offal.
However, when I stumbled on this potato press recipe by Francis Atkins, my mind was blown! It reminds me of a refined Hungarian rakott krumpli in some ways.
It is fantastic and so versatile, it is one of those things that is great to have in the fridge as it lasts for around a week.
I'll serve a slice of it in the summer with a mustard dressing and some fresh beans and salad. Increase the sides, and it will make a great vegetarian main.
It makes a great side dish for anything from chicken to pork.
I've even taken a slice and fried it for breakfast! If potatoes for breakfast is your thing, you really must check out my Irish Boxty recipe.
It is a fantastic option to keep in the fridge over the holiday periods like Christmas, New Year, Easter and Thanksgiving to offer something really different!
Ingredient Guide
Naturally, the star of this dish is the potatoes and choosing them is important.
You are looking for waxy new potatoes; something like Cyprus potatoes would be ideal.
These hold enough of their shape when cooked and will not compress into a homogenous lump.
Do not peel them, just give them a light scrub with a nail brush, there is a load of flavour in the skin!
Frozen peas are absolutely fine, just defrost them first. The quickest way to do this is to put them in a colander under running cold water.
They will defrost in 5 or 6 minutes.
I use two separate mini loaf tins that hold 275ml of water to assemble these vegetarian terrines.
It offers a nicer-sized slice, but you can use a single 500g (1lb) loaf tin if you like.
Please don't be tempted to skip the pressing phase; this dish is so much better when properly pressed and rested for a day.
Pea and Potato Vegetable Terrine Recipe
Ingredients
- 2-3 Medium Waxy Potatoes 500g
- 125 g Peas 1 Cup
- 2 Medium Echalion or Banana Shallots 100g
- 125 g Butter 1 stick
- 10 g Fresh mint leaves
- ½ teaspoon Sugar
- 1 tablespoon Cider Vinegar
- ½ teaspoon Dried Chilli Flakes
- Salt (for boiling potatoes, plus extra as required)
Instructions
- Cut the potatoes into a 2-2½cm (¾-1") dice.
- Bring a 20cm or 8" saucepan of well-salted water to a boil (I use 2 teaspoons in a pan this size), and cook the potatoes until tender, which will take 20-25 minutes.
- Peel the shallots as finely as you can.
- Place the butter in a frying pan over a low heat. When the butter has melted, add the shallots and allow them to sweat down for 10-15 minutes.
- Finely chop the mint and mix with the chilli flakes, sugar, and vinegar.
- Add the peas to the potatoes for the final minute of cooking.
To Assemble
- Mix all of the prepared ingredients together, making sure everything is coated in the butter.
- Line your terrine or loaf tins with cling film.
- Spoon in your potato and pea mixture, taking care to try and mix the ingredients up as much as possible.
- Fold the remaining cling film over the top of the potato mixture.
- Cut a piece of cardboard to the same size as the terrine mould, place it on top and then use either kitchen weights or tinned food to press the terrine.
- When cooled, place it in the fridge overnight with the weights in place.
Lay
Tuesday 30th of August 2022
Can this be warm though after pressed and chilled ?
Brian Jones
Sunday 11th of September 2022
It can, although the process of warming it through softens it considerably and it will fall apart a little. However that never stops me frying a leftover slice for breakfast ;)
Hawk
Monday 18th of July 2022
What are the mustard-seed looking things in it? The round reddish brown things look distinct from the chile flakes.
Brian Jones
Tuesday 26th of July 2022
They are mustard seeds that I used in the dressing for the beans that I served on the side.
Leandi
Saturday 9th of February 2019
I've never thought of making a terrine like this. It's so colorful and I'm sure it tastes delicious too. Will definitely try it out some time!
Amanda
Saturday 9th of February 2019
This is definitely a summer dish I would try especially as it could be made in advance for guests. Delicious!
Chef Mireille
Saturday 9th of February 2019
although I am a meat eater not usually a fan of meat terrine's I think I would prefer this version better