Plenty of colorful veg in this Potato Terrine

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Added by Serg


  • 5 spring onions
  • 2 carrots
  • 3 bell peppers (1 each of red, green, and yellow)
  • 1 zucchini
  • 3 tbsp olive oil
  • salt and pepper
  • 2¼ lbs potatoes
  • 4.5 oz mozzarella
  • 3 oz parmesan
  • 2 eggs
  • 1 tbsp soft butter
  • 2 tbsp breadcrumbs


  1.  Wash and cut the vegetables into small cubes. Heat the oil in a pan and add the vegetables, then brown and season with salt and pepper.
  2.  Peel and boil the potatoes, then mash with a fork. Add the sautéed vegetables. Cut the mozzarella into cubes and add to the mix along with grated parmesan and both eggs. Stir until all ingredients are consistently distributed.
  3. Coat the inside of the terrine pan with soft butter and sprinkle with breadcrumbs. Spoon the potato mixture into the pan and top with slices of parmesan. Bake at 350 °F for 60 minutes.

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