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Vegetable Pâté

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Serves 8 to 10 | Prep Time | Cook Time 90 minutes

Why I Love This Recipe

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).

Ingredients You'll Need

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: 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.

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