Vegetable Pate Recipe



Vegetable Pate Recipes

Ingredients :

1

2 cups

4 cups

1

1/2 tsp

1/4 tsp

3 cups

60g

1/2 cup

2 tbsp

leek, well washed

shelled peas

shredded spinach

egg

dried tarragon

nutmeg

sliced carrots

butter or margarine

water

plain flour

freshly ground black pepper to taste

Method :

Slice the white part of the leek into thin rounds. Steam until tender. Line a loaf pan with oiled greaseproof paper. Place the cooked leek on top, smoothing it down to make a thin layer. Cook the peas in boiling water and steam the spinach over them. When the peas are tender, drain and combine with the spinach, egg, tarragon and nutmeg in a food processor or blender. Process until pureed. Spoon the pea mixture over the leeks. Smooth out the top with a spatula. Cook the carrots with pepper, butter and water until they are tender. Drain off any remaining liquid. Puree the carrots with the flour in a food processor or blender. Spoon the carrot puree over the spinach in the loaf pan. Smooth the top with a spatula. Tap the sides of the pan to remove any air bubbles. Place greaseproof paper over the pate, then cover with 3-4 layers of foil. Bake in a moderate oven 180C (350F) for 90 minutes. Allow the pate to chill for 2 hours before turning out onto a serving dish.

Serves 4

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