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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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If you're not a meat eater, this is a very filling and tasty baked terrine. From Favorite Vegetarian Dishes cookbook. Ingredients:
1 1/2 cups potatoes, diced (mealy is better) |
1 1/2 cups pecans |
1 1/2 cups unsalted cashews |
1 onion, chopped |
2 garlic cloves, crushed |
2 1/4 cups mushrooms, diced |
2 tablespoons butter |
2 tablespoons italian seasoning (or fresh herbs if you have them) |
1 teaspoon paprika |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
4 eggs |
1/2 cup soft cheese (full fat is best) |
1/2 cup parmesan cheese, grated |
salt and pepper |
3 large tomatoes, peeled and chopped |
2 tablespoons tomato paste |
1/3 cup red wine |
1 tablespoon red wine vinegar |
1 pinch sugar |
Directions:
1. Lightly grease a 2 lb. 4 oz/1 kg loaf pan and line with baking parchment.
2. Cook potatoes in a large saucepan of lightly salted water, boiling for 10 minutes. Drain and mash.
3. Finely chop the nuts or process in a food processor. Mix with onion, garlic, and mushrooms. Melt butter in a skillet and cook the mixture for 5-7 minutes. Add herbs and spices. Stir in eggs, cheese, and potatoes and season to taste with salt and pepper.
4. Spoon mixture into prepared loaf pan, press down firmly. Cook at 375 for 1 hour until set.
5. For sauce, mix tomatoes, paste, wine, vinegar, and sugar in a pan and bring to a boil, stirring. Cook for 10 minutes, until tomatoes have reduced. Press through a strainer or blend in food processor. Turn the terrine out of the pan onto a serving plate and cut in slices like meat loaf. Serve with sauce.
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