Terrina di patate e verdure

Potato & vegetable mould   Our original home cooking

Ingredients / Serves 4

  • 1 kg (2 1/4 lb) potatoes
  • 125 g (4 1/2oz) low fat yoghurt
  • 2 eggs
  • 4 carrots
  • 1 200 g (7 oz) can peas
  • 30 g (1 oz) stoned green olives
  • 2 tablespoons dried chives
  • A pinch of saffron
  • A pinch of powdered nutmeg
  • 2 tablespoons extra virgin olive oil
  • Plain dried breadcrumbs
  • Grated Parmesan, if you want
  • Salt
  • Time:
    preparation: 30 minutes
    cooking: about an hour
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: XX (kcal) - XX (kJ)
    Protein: XX (g)
    Total fat: XX (g)
    Total carbohydrate: XX (g)
    Sugars: XX (g)

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Steam potatoes. Peel them when they are still hot and purée. In a bowl, mix the puréed potatoes with the yoghurt at once. Let the mixture cool.
Meanwhile steam peeled carrots and then cube them, drain very well peas from their preservation liquid and slice green olives. Beaten the two eggs with the saffron and a pinch of salt until saffron melts. Use eggs at room temperature.
Preheat oven to 190°C (375°F). Oil a plum cake mould and sprinkle with plain dried breadcrumbs. Add carrots, peas, olives and eaten eggs to your puréed potatoes and then chives and nutmeg. If you want, you can also add some tablespoons grated Parmesan. Season to taste with salt and stir accurately to mix very well all the ingredients. Pour into the mould, level the surface with a spoon and bake for at least 30 minutes or until the surface is golden.
Take away from the oven and wait some minutes before turning out your potato mould on the serving platter.

Note

- You can use this potato mould as a dish side for meat and fish courses.