Green Vegetable Pate Recipe - Cooking Index
Green Vegetable Pate Recipe - Cooking Index
| 1 x | Unflavored gelatin | |
| 1/2 cup | Cold water | |
| 1 tablespoon | Butter or margarine | |
| 1/2 cup | Thinly sliced onion | |
| 1/2 lb | Sliced mushrooms | |
| 10 oz | Frozen cut green beans | |
| 1/2 cup | Walnuts | |
| 1/2 cup | Parsley leaves | |
| 1/4 cup | Mayonnaise | |
| 1 tablespoon | Fresh lemon juice | |
| 2 teaspoons | Worcestershire sauce | |
| 3/4 teaspoon | Salt | |
| 1/2 teaspoon | Tabasco pepper sauce | |
| 1/4 teaspoon | Dried fines herbes or - herbes de provence | |
| 1/8 teaspoon | Ground nutmeg |
This vegetable pate has lively flavor and texture, but is surprisingly low in calories.
In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir consstantly until the 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. Add the beans, cover and cook 4 to 5 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.
Source:
Betty Jane Wylie
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