Warm Mashed Potato And Swiss Chard Terrine
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (softened)4 large
Egg (beaten lightly)Directions:
1
Remove coarse chard stems, reserving them for another use
2
In a saucepan cook chard in water clinging to its leaves, covered, over moderately high heat, stirring once or twice, until wilted and tender, 3 to 5 minutes
3
Drain chard well in a colander and pat dry between paper towels
4
In a food processor chop chard fine and season with salt and pepper
5
Preheat oven to 350°F
6
Butter a loaf pan, 9 by 5 by 3 inches, and line bottom with buttered wax paper
7
Peel potatoes and quarter
8
In a kettle cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes
9
Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl
10
With an electric mixer beat in butter, eggs, and salt and pepper to taste until smooth
11
Transfer half of potato mixture into another bowl and beat in chard until smooth
12
Spread chard mixture in prepared pan and spread plain potato mixture evenly over it
13
Terrine may be prepared up to this point 3 days ahead and chilled, covered
14
Put loaf pan in a baking pan and pour enough hot water into baking pan to reach halfway up sides of loaf pan
15
Bake terrine in middle of oven 40 minutes, or until a thin knife inserted in center comes out clean, and let stand in loaf pan on a rack 5 minutes
16
Run knife around edge of terrine and invert onto a plate
17
Remove coarse chard stems, reserving them for another use
18
In a saucepan cook chard in water clinging to its leaves, covered, over moderately high heat, stirring once or twice, until wilted and tender, 3 to 5 minutes
19
Drain chard well in a colander and pat dry between paper towels
20
In a food processor chop chard fine and season with salt and pepper
21
Preheat oven to 350°F
22
Butter a loaf pan, 9 by 5 by 3 inches, and line bottom with buttered wax paper
23
Peel potatoes and quarter
24
In a kettle cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes
25
Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl
26
With an electric mixer beat in butter, eggs, and salt and pepper to taste until smooth
27
Transfer half of potato mixture into another bowl and beat in chard until smooth
28
Spread chard mixture in prepared pan and spread plain potato mixture evenly over it
29
Terrine may be prepared up to this point 3 days ahead and chilled, covered
30
Put loaf pan in a baking pan and pour enough hot water into baking pan to reach halfway up sides of loaf pan
31
Bake terrine in middle of oven 40 minutes, or until a thin knife inserted in center comes out clean, and let stand in loaf pan on a rack 5 minutes
32
Run knife around edge of terrine and invert onto a plate
33
Serve terrine cut into slices
34
Serve terrine cut into slices