Our Vegetarian Christmas Terrine is a great make-ahead option for the holidays and an absolutely stunning centrepiece. Layers of carrots, parsnip, red peppers, and cashews are augmented with fresh sage and strong cheddar. Serve it hot from the oven alongside stir-fried greens such as kale, cavolo nero, and purple sprouting broccoli.You can also serve it at room temperature or cold for a buffet or thinly sliced as a starter.
Better still, this terrine can be made up to 2 days in advance and warmed through on Christmas day. Details are given in the recipe below.
And for more holiday cooking inspiration, check out our vegetarian Christmas recipe collection!
Vegetarian Christmas Terrine
Dietary: gluten free | Serves: 8
Prep time: 1 1/2 hours | Cook time: 40 minutes
- 3 red peppers
- 350g carrots, peeled, 1 cm dice
- 350g parsnip, peeled, 1 cm dice
- 2 tbsp olive oil
- 6 garlic cloves, left in their skins
- 4 sprigs sage
- 100g strong cheddar cheese, finely grated
- 4 eggs, separated
- 1 tsp Dijon mustard
- 100g cashew nuts, roasted and ground
- 2 tbsp freshly chopped flat leaf parsley
- ¼ tsp sea salt
- pinch of black pepper
- 2 tbsp lemon juice
- 3 tbsp mixture of flaked almonds and seeds: sesame, pumpkin, sunflower, flax
- 1 tsp pink peppercorns for decoration
- Cut the peppers in half and place skin side up under a hot grill until the skins blister and blacken a little. Place them in a bowl and cover in cling film, leave until cool, then peel off the skins.
- Pre-heat the oven to 170CFan/190C/GasMark5.
- Place the carrots and parsnips in 2 separate roasting tins with a drizzle of olive oil, whole garlic cloves and sage. Cover loosely with foil and roast for 45 minutes until soft. Remove the sage and squeeze the garlic out of its skin.
- Place the parsnips in one bowl and the carrots in another bowl.
- Blend each vegetable with half of the Dijon mustard, cheese and egg yolks.
- The parsnip mixture will need 2 to 3 tbsp of water to achieve a soft enough texture to blend well. Once smooth stir the ground cashews and chopped parsley into each mixture.
- Add salt, pepper and lemon juice to taste.
- Whisk the egg whites to soft peaks.
- Fold half the egg whites into each vegetable mixture.
- Line a 2lb loaf tin with baking parchment and brush with olive oil.
- Cover the bottom with the seed mixture.
- Spread the carrot mixture into the tin and make level, then put in a layer of the red peppers, followed by the parsnip mixture.
- Bake in the oven at 170CFan/190C/GasMark5 for 40 minutes. Check after 30 minutes and cover loosely with foil if the top is colouring too much.
- The terrine is ready when its firm to the touch, coming away from the sides slightly and golden on top.
- Leave the terrine to cool slightly to finish setting, then turn out and serve.
- Once turned out the terrine can be covered in foil and kept warm in a low oven at 130C until ready to serve.
This terrine can be made up to 2 days in advance and warmed through on the day. Or freeze the terrine once baked for up to 3 months. Defrost thoroughly before reheating through in the oven. Reheat for 40 minutes at 170C, covering with foil as needed.
Delicious food photography by Rob Wicks of Eat Pictures.
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