This terrine is, unusually, served warm, which means it pairs perfectly with a vegetarian gravy. Any leftovers keep well in the fridge for 2 days, and are delicious served chilled or at room temperature.
Give this beautiful vegetarian centrepiece a go this Christmas Day! We have an array of delicious sides to serve with it, take a look.
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Yields:
8 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 25 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
245
Ingredients
50 g butter, plus extra to grease
1 onion, finely chopped
300 g sweet potatoes, peeled
300 g parsnips, peeled and trimmed
2 garlic cloves, crushed
Small handful sage leaves, finely chopped
400 g tin green lentils, drained and rinsed
100 g cooked chestnuts, roughly chopped
50 g dried cranberries
1 medium egg, beaten
2 Tbsp. Dijon mustard
75 g pistachio kernels, roughly chopped
3 Tbsp. cranberry sauce
Directions
Step 1Grease a 900g loaf tin and line with a strip of baking parchment running along the length and up the short sides of the tin. Melt the butter in a large pan over medium heat. Cook the onion for 10min, until softened.
Step 2Meanwhile, thinly slice the sweet potatoes and parsnips lengthways into 2mm thick slices – a mandoline is ideal for this.
Step 3Preheat oven to 190°C (170°C fan) mark 5. Stir the garlic and sage into the onion pan and cook for 2min, until fragrant. Remove from the heat and leave to cool slightly before stirring in the lentils, chestnuts, cranberries, the egg, mustard, most of the pistachios and plenty of seasoning.
Step 4Arrange 1/3 of the sweet potato slices in the base of the tin, overlapping so there are no gaps. Top with 1/3 of the parsnips in an even layer. Spoon 1/2 the lentil mixture on top and smooth to level. Repeat layering once more, finishing with a final layer of sweet potatoes and parsnips. Cover tin with foil.
Step 5Cook in the oven for 50min. Remove from oven and carefully invert on to a baking tray. Remove tin and peel off parchment. Return to the oven for 20min, or until the sides and top are golden. Transfer to a warm serving plate or board, spoon over the cranberry sauce and sprinkle over the remaining pistachios. Serve in slices.
Get Ahead:
Prepare to end of step 4 up to a day ahead. Chill. Complete recipe to serve.
Per serving:
Calories: 245
Protein: 6g
Total fat: 11g
Saturates: 4g
Carbs: 29g
Total sugars: 13g
Fibre: 5g
From pies to light and airy roulades, here are our favourite vegetarian Christmas recipes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
