Potato and cheese terrine with pine nuts

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Roast pine nuts in a pan without fat for about 5 minutes. Grate parmesan. Wash herbs, shake dry, leave something to garnish. Pluck the remaining leaves from the stems and chop them.

2. 2

   Oil a square springform pan (24 x 24 cm) and spread pine nuts on the bottom. Drain the potatoes, rinse with cold water and peel. Put potatoes into a mixing bowl and mash them with a potato masher. Mix cream and starch and bring to the boil. Stir herbs, cheese, butter and cream into the potato mixture. Season to taste with salt and pepper. Fill the potato mixture into the form. Chill for at least 2 hours, but better overnight. Use a knife to remove the edge of the mould, remove the edge of the springform pan and turn the terrine over.

3. 3

   Season to taste with salt and pepper. Fill the potato mixture into the form. Chill for at least 2 hours, but better overnight. Use a knife to remove the edge of the mould, remove the edge of the springform pan and turn the terrine over. Cut into 25 pieces and put the pieces in paper sleeves. Arrange on a board and garnish with basil and thyme

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
120 kcal

CARBS
7 g

FATS
8 g

PROTEINS
4 g