VEGETABLE PâTé

 

  • Cooking Time: 90 minutes
  • Servings: 8 to 10
  • Preparation Time:

Ingredients

  • Ingredients: Vegetables (spinach, broccoli, and carrots)
  • 6 C firmly packed raw spinach, washed, stems removed (about 1 lb)
  • 1 C broccoli, about half a bunch, washed, trimmed
  • 3 carrots, peeled
  • Ingredients: Pâté Batter
  • 1 C sliced mushrooms (approximately 1/4 lb)
  • 1/2 C small-curd creamed cottage cheese
  • 1/2 C coarsely chopped shallots (4 - 5 shallots)
  • 2 - 4 large cloves garlic (to taste)
  • 1/2 C fine bread crumbs
  • 3 slightly beaten eggs
  • 2 T melted butter or margarine
  • 1 tsp thyme
  • 1 tsp ground coriander
  • 2 tsp dry vermouth
  • 1 tsp salt
  • 1/2 C flour

Directions

  • Directions: Spinach
  • Place spinach in a steamer.
  • Cook 20-30 seconds.
  • Remove from heat.
  • Squeeze out excess water.
  • Set aside.
  • Directions: Broccoli
  • Steam broccoli 1-2 minutes until it turns bright green.
  • Set aside.
  • Directions: Carrots
  • Steam carrots 3-4 minutes until slightly cooked.
  • Allow to cool.
  • Cut carrots lengthwise into quarters.
  • Then slice into 3” long strips.
  • Set aside.
  • Directions: Pâté Batter
  • Heat 1 T butter or margarine in skillet.
  • Sauté mushrooms 2 minutes.
  • Combine spinach, broccoli, mushrooms, cottage cheese, bread crumbs, shallots and garlic in a blender or food processor.
  • Blend until smooth.
  • Tip: If using a blender, cook vegetables a little longer.
  • Puree in small batches, transferring each batch to a bowl
  • Then mix with cheese, crumbs and seasonings.
  • Spoon mixture into a mixing bowl.
  • Add eggs, salt, thyme, coriander, Tabasco, vermouth, melted butter or margarine and flour.
  • Mix well.
  • Directions: Optional crust:
  • Make pie crust.
  • Place in a 9” x 5” x 3” loaf pan, patting down firmly to line bottom and sides.
  • Trim around edges.
  • Directions: Assembly:
  • Preheat oven to 400 degrees.
  • Spoon one-third of the batter into the pan.
  • Arrange 6 carrot strips over batter, spacing 1/2” apart.
  • Spoon in one-third of remaining batter.
  • Top with 6 more carrots.
  • Spoon in half the remaining batter.
  • Top with 6 more carrots.
  • Spoon in remaining batter to cover.
  • Cover pan with foil that has been punched with evenly spaced holes.
  • Place in preheated 400 degree oven.
  • Lower heat immediately to 325 degrees.
  • Bake 1 hour 15 minutes.
  • Remove foil.
  • Turn heat to 350 degrees and bake uncovered 15 minutes more until crust is lightly browned.
  • Cool on wire rack.
  • Serve chilled with lemon slice.

Notes

Recipe from Barb Perrington of Fermilab.

Yield: Serves 8 to 10.

If using a blender, cook vegetables a little longer.

Puree in small batches, transferring each batch to a bowl.

Then mix with cheese, crumbs and seasonings.

Kosher (dairy).

Author Credit: Barb Perrington

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