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Green vegetable pate
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Hot & Spicy, Terrines / Mousses & Pates, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| pack | Unflavored Gelatin | | 1/2
| cup | Cold Water | | 1
| tbsp | Butter Or Margarine | | 1/2
| cup | Thinly Sliced Onion | | 1/2
| lbs | Sliced Mushrooms | | 10
| oz | Frozen Cut Green Beans | | 1/2
| cup | Walnuts | | 1/2
| cup | Parsley Leaves | | 1/4
| cup | Mayonnaise | | 1
| tbsp | Fresh Lemon Juice | | 2
| tsp | Worcestershire Sauce | | 3/4
| tsp | Salt | | 1/2
| tsp | Tabasco Pepper Sauce | | 1/4
| tsp | Dried Fines Herbes Or | | | - Herbes de Provence | | 1/8
| tsp | Ground Nutmeg |
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Procedures:
| 1 | This vegetable pate has lively flavor and texture, but is surprisingly low in calories. | | 2 | ~------------------------------------------------------ ~----------------- in a small saucepan, sprinkle the gelatin over the water. | | 3 | Place over low heat and stir consstantly until the gelatin dissolves, about 3 minutes. | | 4 | Set aside. | | 5 | In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. | | 6 | Add the beans, cover and cook 4 to 5 minutes. | | 7 | Put the cooked vegetables in the bowl of a food processor. | | 8 | Add the gelatin and the remaining ingredients, and process until pureed. | | 9 | Pour into a 3 cup mold and chil until firm. | | 10 | Unmold and serve with crackers |
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