Terrine with Potatoes, Spinach and Carrots
- 1 small onion (finely chopped)
- 1 teaspoon vegetable oil
- 500 grams Spinach (frozen)
- 750 grams starchy potatoes (peeled, thinly sliced)
- 175 grams Roquefort cheese (grated)
- 1 large carrot (diced)
- 150 grams Crème fraiche
- 4 large eggs
- 100 grams Emmentaler cheese (thinly sliced)
- Aluminum foil (for lining)
Fry the onion in some oil for a few minutes until soft. Peel the carrot, cut into small cubes and blanch in salted water for 2-3 minutes. Rinse under cold water and drain. Blanch the potatoes in salted water for 5-8 minutes. Rinse with cold water and drain.
Thaw the spinach, drain well and mix with the Roquefort and an egg. Season with pepper.
Line a loaf pan with aluminum foil and then add a layer of potato slices. Divide the remaining potatoes into 5 servings and coarsely chop one portion.
Whisk the eggs with the creme fraiche and season with salt and pepper. Mix in the carrots, the chopped potatoes and the onions.
Spoon half the mixture over the potatoes in the loaf pan. Then layer 1 portion of potato slices over the top. Spoon on half the spinach and add another layer of potato slices. Add the remaining potato mixture and another layer of potato slices. Spread the remaining spinach mixture on top and cover with the remaining potato slices. Shower with the cheese slices.
Place the loaf pan in a deep baking tray and fill with about 1-1.5 cm of water (approximately 1/4 - 3/4 inch). Cover the dish with aluminum foil and bake in a preheated oven at 200°C (approximately 400ºF) for 50-60 minutes.
10 minutes before the end of cooking, remove the foil to brown the surface.
Allow the terrine to cool, tip out and remove the foil.
Serve sliced, either warm or cold.