Parsnip, Leek and Carrot Terrine

Parsnip, Leek and Carrot Terrine

Serves 4


  • 450g (1lb) parsnips
  • 450g (1lb) carrots
  • 450g (1lb) leeks
  • 1 tsp grated ginger
  • 1 tsp grated orange rind
  • 1 tbsp fresh coriander (cilantro)
  • 3 eggs
  • Salt and freshly ground black pepper
  • 1 small onion, finely diced
  • 1 clove of garlic, pressed
  • 400g (14oz) tin chopped tomatoes
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 140ml (5fl oz) of water

Other vegetables can be used in this recipe, for example celeriac instead of the parsnips or carrots, and broccoli or spinach instead of the leeks.


  1. Cut the vegetables into pieces and cook each vegetable separately by boiling or steaming until tender.
  2. Purée or process the vegetables separately in a food processor, adding the ginger to the parsnips, the orange rind to the carrots and the coriander to the leeks. Add 1 egg to each mixture and season with salt and black pepper.
  3. Grease and line a 900g (2lb) loaf tin (pan). Spread the carrot mixture evenly on the base of the tin (pan), then the leek mixture and finally the parsnip mixture on the top.
  4. Place the loaf pan in a baking tray of cold water (a bainmarie or water bath) and bake in a preheated 200°C (400°F), gas mark 6 oven for 40-50 minutes or until a knife inserted in the centre comes out clean.
  5. To make the tomato sauce, place all the ingredients in a pan, bring to the boil and simmer for 20-30 minutes.
  6. Stand the terrine for 10 minutes before turning out. Cut into slices to serve, accompanied by the tomato sauce.