Potato-Vegetable terrine With Green Goddess sauce

Recipe ingredients

• 6 medium potatoes
• 1 lb (500 g) Le Campagnard cut vegetables or mix of  green beans, green peas, onions, carrots, red pepper 
• 2 garlic cloves, chopped
• 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
• ½ tsp. (2 mL) chopped thyme
• ½ tsp. (2 mL) chopped tarragon
• 4/5 cups (200 mL) milk
• 2 eggs*
• Salt and pepper to taste
• Sauce
• ⅓ bag Irresistibles spinach, stems removed
• 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
• ½ cup (125 mL) light mayonnaise*
• 6 basil leaves
• 2 tsp. (10 mL) chopped tarragon
• 2 Tbsp. (30 mL) water

Preparation

Terrine
Preheat oven to 350oF (180oC).
Peel and cook potatoes in salted water. Drain and put through a food mill or ricer. Let cool.
Cut each vegetables diced.
Cook vegetables with thyme and tarragon in oil, for 5 minutes.
Stir milk and eggs into potatoes. Season to taste.
Stir other vegetables into potatoes.
Line bottom and both long sides of two small (2-cup/500- mL) loaf pans with parchment paper.
Spoon mixture into pans. Place pans in a pan of water and bake for 60 minutes.
Cool completely before turning out.
Sauce
Wilt spinach in oil.
In the food processor, blend spinach with mayonnaise, basil, tarragon and water.
Arrange two slices of terrine per serving, drizzle with 1 Tbsp. (15 mL) green goddess sauce, and garnish to taste.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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