Green Vegetable Pate Recipe - Cooking Index
Green Vegetable Pate Recipe - Cooking Index
This vegetable pate has lively flavor and texture, but is surprisingly low in calories.
Type: Vegetables| 1 x | Unflavored gelatin | |
| 1/2 cup | Cold water | |
| 1 tablespoon | Butter or margaringe | |
| 1/2 cup | Thinly-sliced onion | |
| 1/2 lb | Mushrooms - cleaned, sliced | |
| 1 x | Frozen cut green beans - (10 oz) | |
| 1/2 cup | Walnuts | |
| 1/2 cup | Parsley leaves | |
| 1/4 cup | Mayonaise | |
| 1 tablespoon | Fresh lemon juice | |
| 2 teaspoons | Worcestershire sauce | |
| 3/4 teaspoon | Salt | |
| 1 tablespoon | Tabasco pepper sauce | |
| 1/4 teaspoon | Dried fines herbes or herbes de Provence | |
| 1/4 teaspoon | Ground nutmeg |
In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir constantly until gelatin dissolves, about 3 minutes. Set aside.
In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients, and process until pureed. Pour into a 3-cup mold and chill until firm. Unmold and serve with crackers.
This recipe yields enough pate for 8 servings.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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