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Potato and Vegetable Terrine with Fresh Green Herb Sauce https://www.metro.ca/userfiles/image/recipes/terrine-pommes-terre-legumes-sauce-herbes-6788.jpg PT30M PT1H00M PT1H30M
Peel and boil potatoes in salted water. Drain and mash. Let cool.Boil green beans for in salted water for 3 minutes and then add green peas. Boil for another minute.Drain and rinse with cold water to cool and retain colour. Dry on a paper towel.Fry onion and garlic with thyme and tarragon. Add carrots and red pepper and cook for 5 minutes.Add milk and eggs to mashed potatoes. Season.Add the fried vegetables to this mixture.Cover the bottom and long sides of two small (2 cup) bread pans with parchment paper.Split potato mixture into pans and bake bain-marie style in a 175 °C (350 °F) oven for 60 minutes.Cool completely before unmolding.SauceRemove stems from spinach leaves and then fry in oil until wilted.Using a food processor, mix the spinach leaves, mayonnaise, basil leaves, tarragon and water.Place two slices of terrine per portion accompanied by 15 ml (1 tbsp.) of sauce. Garnish as desired.
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1 1/2 lb (680 g) Quebec potatoes 2/5 cup (100 mL) green beans, cut into 1/2 in. (1 cm) cubes 2/5 cup (100 mL) green peas 2/5 cup (100 mL) carrots, cut into 1/2 in. (1 cm) cubes 2/5 cup (100 mL) red pepper, cut into 1/2 in. (1 cm) cubes 2/5 cup (100 mL) onion, cut into 1/2 in. (1 cm) cubes 2 cloves of garlic, chopped 1 Tbsp. (15 mL) olive oil 1/2 tsp. (2 mL) fresh thyme 1/2 tsp. (2 mL) fresh tarragon 4/5 cup (200 mL) milk 2 egg Salt and pepper to taste 1 3/4 oz (50 g) spinach leaves 1 Tbsp. (15 mL) olive oil 1/2 cup (125 mL) light mayonnaise 6 basil leaves 2 tsp. (10 mL) fresh tarragon, chopped 2 Tbsp. (30 mL) water
Potato and Vegetable Terrine with Fresh Green Herb Sauce

Potato and Vegetable Terrine with Fresh Green Herb Sauce

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10
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 lb
    (680 g)
    Quebec potatoes
  • 2/5 cup
    (100 mL)
    green beans, cut into 1/2 in. (1 cm) cubes
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  • 2/5 cup
    (100 mL)
    green peas
  • 2/5 cup
    (100 mL)
    carrots, cut into 1/2 in. (1 cm) cubes
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    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

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  • 2/5 cup
    (100 mL)
    red pepper, cut into 1/2 in. (1 cm) cubes
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  • 2/5 cup
    (100 mL)
    onion, cut into 1/2 in. (1 cm) cubes
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    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

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  • 2
    cloves of garlic, chopped
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  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1/2 tsp.
    (2 mL)
    fresh thyme
  • 1/2 tsp.
    (2 mL)
    fresh tarragon
  • 4/5 cup
    (200 mL)
    milk
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  • 2
    egg

  • Salt and pepper to taste
  • 1 3/4 oz
    (50 g)
    spinach leaves
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1/2 cup
    (125 mL)
    light mayonnaise
  • 6
    basil leaves
  • 2 tsp.
    (10 mL)
    fresh tarragon, chopped
  • 2 Tbsp.
    (30 mL)
    water
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Imprimer ma sélection

Preparation

Peel and boil potatoes in salted water. Drain and mash. Let cool.

Boil green beans for in salted water for 3 minutes and then add green peas. Boil for another minute.

Drain and rinse with cold water to cool and retain colour. Dry on a paper towel.

Fry onion and garlic with thyme and tarragon. Add carrots and red pepper and cook for 5 minutes.

Add milk and eggs to mashed potatoes. Season.

Add the fried vegetables to this mixture.

Cover the bottom and long sides of two small (2 cup) bread pans with parchment paper.

Split potato mixture into pans and bake bain-marie style in a 175 °C (350 °F) oven for 60 minutes.

Cool completely before unmolding.

Sauce

Remove stems from spinach leaves and then fry in oil until wilted.

Using a food processor, mix the spinach leaves, mayonnaise, basil leaves, tarragon and water.

Place two slices of terrine per portion accompanied by 15 ml (1 tbsp.) of sauce. Garnish as desired.

Source : Féd. producteurs de pommes de terre du Québec

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