Endorsed by the European Oncology Nursing Society

Vegetable terrine

Vegetable terrine

Serves 4

Calories: 309 kcal per portion


  • 70 g grated Gruyère cheese
  • 1 kg potatoes, or equivalent dried potato powder
  • 4 eggs
  • 300 g fresh or frozen carrots
  • 300 g fresh or frozen spinach or green beans (whichever you prefer)
  • 150 ml milk
  • Salt and pepper
  • Butter (to grease tin)


  1. Defrost vegetables if necessary.
  2. Preheat the oven to 180 °C.
  3. Boil the potatoes and vegetables, if using fresh.
  4. Drain and purée the vegetables.
  5. Mix the fresh boiled potatoes with milk, or prepare the dried potato powder following the instructions on the packet.
  6. When the mashed potato is ready, leave to cool.
  7. Add the eggs, grated Gruyère cheese, a little salt and pepper and mix well.
  8. Divide the mashed potato mix into 3 equal portions.
  9. Add the puréed carrot to one portion of the mashed potato mix. Mix well.
  10. Mix your choice of puréed green vegetables into the second portion of the mashed potato.
  11. Mix well.
  12. Grease a baking tin. Arrange the green vegetable purée in the tin, followed by the carrot purée, and top with final portion of the mashed potato mix.
  13. Bake in a bain-marie in the oven for 45 minutes.

Tip: this terrine can be served hot or cold.

This recipe was developed by a nutritionist.