This terrine is, unusually, served warm, which means it pairs perfectly with a vegetarian gravy. Any leftovers keep well in the fridge for 2 days, and are delicious served chilled or at room temperature.
Give this beautiful vegetarian centrepiece a go this Christmas Day! We have an array of delicious sides to serve with it, take a look.
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Yields:
8 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 25 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
245
Ingredients
50g
butter, plus extra to grease
1
onion, finely chopped
300g
sweet potatoes, peeled
300g
parsnips, peeled and trimmed
2
garlic cloves, crushed
Small handful sage leaves, finely chopped
400g
tin green lentils, drained and rinsed
100g
cooked chestnuts, roughly chopped
50g
dried cranberries
1
medium egg, beaten
2Tbsp.
Dijon mustard
75g
pistachio kernels, roughly chopped
3Tbsp.
cranberry sauce
Directions
Step 1Grease a 900g loaf tin and line with a strip of baking parchment running along the length and up the short sides of the tin. Melt the butter in a large pan over medium heat. Cook the onion for 10min, until softened.
Step 2Meanwhile, thinly slice the sweet potatoes and parsnips lengthways into 2mm thick slices – a mandoline is ideal for this.
Step 3Preheat oven to 190°C (170°C fan) mark 5. Stir the garlic and sage into the onion pan and cook for 2min, until fragrant. Remove from the heat and leave to cool slightly before stirring in the lentils, chestnuts, cranberries, the egg, mustard, most of the pistachios and plenty of seasoning.
Step 4Arrange 1/3 of the sweet potato slices in the base of the tin, overlapping so there are no gaps. Top with 1/3 of the parsnips in an even layer. Spoon 1/2 the lentil mixture on top and smooth to level. Repeat layering once more, finishing with a final layer of sweet potatoes and parsnips. Cover tin with foil.
Step 5Cook in the oven for 50min. Remove from oven and carefully invert on to a baking tray. Remove tin and peel off parchment. Return to the oven for 20min, or until the sides and top are golden. Transfer to a warm serving plate or board, spoon over the cranberry sauce and sprinkle over the remaining pistachios. Serve in slices.
Get Ahead:
Prepare to end of step 4 up to a day ahead. Chill. Complete recipe to serve.
Per serving:
Calories: 245
Protein: 6g
Total fat: 11g
Saturates: 4g
Carbs: 29g
Total sugars: 13g
Fibre: 5g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
