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Recipe of: © Monsieur Cuisine

Chestnut terrine

MC plus
4 portions
Preparation time: 30 min.
Created on: 08.08.2016
Last changes: 01.09.2016
  • 400 g chestnuts, tinned
  • 100 g broccoli
  • 100 g carrots
  • 100 g yellow or red bell peppers
  • 100 g day old wholegrain bread
  • 2 sprigs fresh thyme
  • 2 bunches of flat-leaf parsley
  • 4 eggs
  • 250 g quark
  • 200 g grated cheese
  • herb salt
  • pepper
  • 2 tsp paprika powder
  • fat, for greasing the baking dish
  • olive oil, for drizzling


Per portion:

  • calorific value
    2479 kj / 592 kcal
  • protein: 34 g
  • carbohydrates: 52 g
  • fat: 26 g
Preparation time
30 min.
  1. Cook the chestnuts in a little salted water until soft. Drain off the water, then crush with a fork. Wash and clean the vegetables, then pat dry. Dice the carrots and bell peppers, divide the broccoli into small florets. Fill the blender jug with 1 litre of water and insert the deep steamer basket. Place the vegetables in the steamer basket, cover with the lid and cook for 12 minutes/steamer button. When cooked, remove from the blender jug and set aside, Clean and thoroughly dry the blender jug.
  2. Pre-heat the oven to 180 °C. Add the bread to the blender jug, process using the turbo button, then transfer the breadcrumbs to another bowl. Wash the thyme, shake dry, then strip off the leaves. Wash the parsley, shake dry, add to the blender jug and chop finely using the turbo button. Push the chopped herbs down off the sides of the jug using the spatula. Add the eggs and quark, then blend for 25 seconds/speed setting 4. Next, add the chestnuts, vegetables, bread, thyme and cheese to the blender jug. Season with herb salt, pepper and paprika powder, then blend for 35 seconds/speed setting 3/reverse button. Transfer the mixture to a greased terrine dish and level off the surface.
  3. Place the terrine in a roasting pan three-quarters full of water, then bake in the pre-heated oven for 60 minutes.
  4. The terrine may be served warm or cold. Serve drizzled with a few drops of good-quality olive oil, to taste.



If using fresh chestnuts, score a cross on the chestnut shells, taking care not to damage the chestnut itself. Place the chestnuts in cold water, then blanch for 4 minutes from the point at which the liquid begins to boil. The chestnuts will then be the right consistency to continue with the next cooking step. (However, if you are making chestnut purée, the chestnuts should be cooked to the point of disintegration. It is also useful to note that chestnuts can easily be frozen either just after blanching or in purée form – ideally before they are sweetened or seasoned.)





Bon appétit with Monsieur Cuisine

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