- 4 tb olive oil
- 1 onion, finely chopped
- 475g waxy potatoes, peeled
- 200g celeriac, peeled and coarsely grated
- 125g mixed dried fruits (prune, apricot etc), cut into 2cm pieces
- 3 eggs
- 100ml double cream
- 2 tb potato flour or arrowroot
- 150g grated Gruyère cheese, cut into 1cm cubes
- Salt, pepper, little grated nutmeg
- 25g unsalted butter
- Little fresh sage or rosemary to fry the terrine slices
Pan Fried Celeriac, Gruyere and Potato Terrine with Dried Fruits
Pan Fried Celeriac, Gruyere and Potato Terrine with Dried Fruits
For the best results this terrine should be made the day before needed, to allow the terrine to set up and for the flavours to develop.
Ingredients
Method
Preheat oven to 350f
Liberally grease a 900g (2lb) loaf tin or terrine dish and place to one side
Heat the olive oil in a frying pan, add the onion and fry gently over medium heat until golden, about 10 minutes. Remove and cool.
Grate the potatoes coarsely using a grater. Place in a tea towel, squeezing out all excess starchy liquid, then place in a bowl.
Add the grated celeriac, the cooked onion, dried fruits, eggs, cream, the flour and finally the cheese.
Mix well, then generously season with salt, pepper and little nutmeg.
Pack the mixture into the greased dish, place in the oven to bake for 1 ½ hours, until soft when tested with a skewer
Remove from oven, leaving to cool.
When cold, place in the fridge overnight to set firm.
To serve, de mould the terrine, then cut into 2-3cm thick slices. Fry in hot foaming butter with the herb of choice until golden and slightly crisp on the surface.
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