Enjoy this tasty vegetable terrine of potato, caramelised leek and wilted spinach drizzled with a dill scented crème fraiche.
Chop potatoes into 3cm squares & cook in salted water
Blanch spinach and refresh in iced water or under running tap.
Slice leeks into 2cm circles
To caramelise the leeks, simmer covered in water with butter, sugar and sprinkle of salt until the water evaporates and they become soft and start to caramelise.
Mix all dressing ingredients together
Gently fold in potatoes
Line cake tin with glad wrap and then cover bottom & sides with parts of spinach, potatoes , roasted capsicums and leeks. (It is served upside down so arrange as desired)
Continue to layer until finished, press gently to compact it and cover and refrigerate overnight.
The next day, pop out terrine onto a platter
Peel away the plastic and voila!
Serve with dressing
Mix all dressing ingredients together and stir through potatoes
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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