Pan Fried Celeriac, Gruyere and Potato Terrine with Dried Fruits

Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier 21st August 2015
Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier

Pan Fried Celeriac, Gruyere and Potato Terrine with Dried Fruits

For the best results this terrine should be made the day before needed, to allow the terrine to set up and for the flavours to develop.


  • 4 tb olive oil
  • 1 onion, finely chopped
  • 475g waxy potatoes, peeled
  • 200g celeriac, peeled and coarsely grated
  • 125g mixed dried fruits (prune, apricot etc), cut into 2cm pieces
  • 3 eggs
  • 100ml double cream
  • 2 tb potato flour or arrowroot
  • 150g grated Gruyère cheese, cut into 1cm cubes
  • Salt, pepper, little grated nutmeg
  • 25g unsalted butter
  • Little fresh sage or rosemary to fry the terrine slices


Preheat oven to 350f

Liberally grease a 900g (2lb) loaf tin or terrine dish and place to one side

Heat the olive oil in a frying pan, add the onion and fry gently over medium heat until golden, about 10 minutes. Remove and cool.

Grate the potatoes coarsely using a grater. Place in a tea towel, squeezing out all excess starchy liquid, then place in a bowl.

Add the grated celeriac, the cooked onion, dried fruits, eggs, cream, the flour and finally the cheese.

Mix well, then generously season with salt, pepper and little nutmeg.

Pack the mixture into the greased dish, place in the oven to bake for 1 ½ hours, until soft when tested with a skewer

Remove from oven, leaving to cool.

When cold, place in the fridge overnight to set firm.

To serve, de mould the terrine, then cut into 2-3cm thick slices. Fry in hot foaming butter with the herb of choice until golden and slightly crisp on the surface.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.