Starters

Ingredients

750 g (approx. 1½ lb.) Quebec potatoes
100 ml (2/5 cup) each of green beans, green peas, carrots, red pepper and onions, all cut into 1 cm (½ in.) cubes
2 cloves of garlic, chopped
15 ml (1 tbsp.) olive oil
2.5 ml (1/2 tsp.) fresh thyme
2.5 ml (1/2 tsp.) fresh tarragon
200 ml (4/5 cup) milk
2 eggs
Salt and pepper to taste
50 g (1 ¾ oz.) spinach leaves
15 ml (1 tbsp.) olive oil
125 ml (1/2 cup) light mayonnaise
6 basil leaves
10 ml (2 tsp.) fresh tarragon, chopped
30 ml (2 tbsp.) water

Peel and boil potatoes in salted water. Drain and mash. Let cool.

Boil green beans for in salted water for 3 minutes and then add green peas. Boil for another minute.

Drain and rinse with cold water to cool and retain colour. Dry on a paper towel.

Fry onion and garlic with thyme and tarragon. Add carrots and red pepper and cook for 5 minutes.

Add milk and eggs to mashed potatoes. Season.

Add the fried vegetables to this mixture.

Cover the bottom and long sides of two small (2 cup) bread pans with parchment paper.

Split potato mixture into pans and bake bain-marie style in a 175oC (350oF) oven for 60 minutes.

Cool completely before unmolding.

Remove stems from spinach leaves and then fry in oil until wilted.

Using a food processor, mix the spinach leaves, mayonnaise, basil leaves, tarragon and water.

Place two slices of terrine per portion accompanied by 15 ml (1 tbsp.) of sauce. Garnish as desired.