Potato, Spinach and Carrot Terrine
A terrine with potatoes, spinach and carrots is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 small onion (finely chopped)
- 1 tsp oil
- 500 g frozen spinach
- 750 g starchy cooking potatoes (peeled, sliced thinly)
- 175 g Roquefort cheese (grated)
- 1 large carrot (diced)
- 150 g crème fraîche
- 4 large eggs
- Salt
- Pepper
- 100 g Emmental cheese (thin slices)
Instructions
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1.
Sauté the onion in oil until translucent. Peel and dice the carrot, blanch in salted water for 2-3 minutes, shock in ice water, then drain.
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2.
Cook the potatoes in salted water for 5-8 minutes, then drain and cool in ice water.
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3.
Thaw the spinach, squeeze out excess liquid, mix with Roquefort and one egg, season with pepper.
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4.
Line a loaf pan with parchment paper. Layer sliced potatoes on the bottom. Divide remaining potatoes into five portions; roughly chop one portion. Whisk eggs with crème fraîche, salt and pepper, then fold in carrots, chopped potatoes and onions. Spread half of this mixture over the potato layer. Top with another portion of sliced potatoes, add half of the spinach mixture, repeat with another potato slice layer, then fill with remaining potato-carrot mix. Add a final layer of sliced potatoes and spread the rest of the spinach on top. Cover with the last potato portion and lay Emmental slices on top.
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5.
Place the loaf pan on a deep baking tray, pour about 1–1.5 cm water into the tray, cover the pan with foil and bake in a preheated oven at 200 °C for 50–60 minutes.
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6.
Remove the foil 10 minutes before the end of cooking to allow the surface to brown.
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7.
Let the terrine cool slightly, then invert onto a plate, remove the foil, and serve warm or cold in slices.
