- The Daily Spud - https://www.thedailyspud.com -

Spud Sunday: An Edible Irish Epic

Tri-coloured Irish Vegetable Terrine

Marrowfat peas, parsnips and carrots – all familiar occupants of the Irish dinner plate. Here they are baked into a terrine with the wonderfully nutty St. Gall cheese [1] from Cork and, yes, a lot of eggs.

Tricoloured terrine

You’ll need:
  • 300g carrots, peeled and very finely sliced
  • 300g parsnips, peeled and chopped into small chunks
  • 1 pkt (125g) no-soak marrowfat peas
  • 1 tblsp finely chopped mint
  • 1 tsp dijon mustard
  • 2 tblsp finely chopped flat leaf parsley
  • 1 tblsp orange juice
  • salt
  • freshly ground black pepper
  • 150g St. Gall cheese, grated (or substitute emmental)
  • 6 eggs, separated
You’ll also need:
  • A 2 pint loaf tin and parchment paper to line it.
The Steps:
  • Using 2 separate saucepans (or a steamer with 2 separate baskets if you have it) boil or steam the carrots and parsnips until tender (around 10 minutes for the parsnips, longer for the carrots). Drain each and, in separate bowls, mash well.
  • Meanwhile, in another small saucepan, add the marrowfat peas to about 0.5l boiling water. Bring back to the boil then simmer gently for 15-20 minutes until tender. Drain any excess liquid (you should end up with about 300g cooked weight) and mash well.
  • Preheat your oven to 190C and line your baking tin with parchment paper.
  • Add the mint to the peas, the dijon mustard to the parsnips and the parsley and orange juice to the carrots. Mix each well and season to taste with salt and black pepper.
  • Divide the cheese evenly amongst the peas, parsnips and carrots. Add 2 egg yolks to each bowl and mix well.
  • Whisk the 6 egg whites to soft peaks, then divide amongst the 3 bowls and fold in gently to each mixture.
  • Fill your loaf tin, starting with the peas, then the parsnips and finally the carrots. Bake the terrine until it is firm to the touch and a skewer comes out fairly cleanly. This took about 1 hour and 15 minutes for me. You’ll need to cover the top of the terrine with foil after about 30 minutes to prevent the top from burning.
  • Remove from the oven and allow to cool slightly before turning out of the tin. Slice and serve at will. It’s good warm, at room temperature or chilled.
The Variations:
  • I’m sure that you could make an equally good (and even greener) version of this by substituting fresh or frozen garden peas for the marrowfats.
The Results:
  • Serves 8-10 as a starter.