Recipe
November 23, 2009
Potato & Turnip Terrine Recipe
Step 1: Thinly slice shallots.
Step 2: Chop garlic (fine).
Step 3: Peel and thinly slice potatoes and turnip (most easily done using a mandolin).
Step 4: With the butter, sweat shallots and garlic in a pan. Add the cream and bring up to a simmer. Remove from heat and whisk in crumbled blue cheese. Set aside.
Step 5: Coat a narrow oven-safe pan (terrine dish or bread pan) with vegetable spray or butter.
Step 6: Place a layer of potatoes, then a layer of turnip. Now evenly coat with the blue cheese/cream mixture. Continue to layer in this sequence until ingredients are used. Should be 2″ thick before baking.
Step 7: Place a layer of parchment paper over the top and weight down to keep the layers compressed.
Step 8: Bake at 350-375°F for 45 minutes or until it can be pierced easily with a paring knife. Slice and serve.
Directions
Yield:
Step 1: Thinly slice shallots.
Step 2: Chop garlic (fine).
Step 3: Peel and thinly slice potatoes and turnip (most easily done using a mandolin).
Step 4: With the butter, sweat shallots and garlic in a pan. Add the cream and bring up to a simmer. Remove from heat and whisk in crumbled blue cheese. Set aside.
Step 5: Coat a narrow oven-safe pan (terrine dish or bread pan) with vegetable spray or butter.
Step 6: Place a layer of potatoes, then a layer of turnip. Now evenly coat with the blue cheese/cream mixture. Continue to layer in this sequence until ingredients are used. Should be 2″ thick before baking.
Step 7: Place a layer of parchment paper over the top and weight down to keep the layers compressed.
Step 8: Bake at 350-375°F for 45 minutes or until it can be pierced easily with a paring knife. Slice and serve.
Gordon Bailey