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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 130
% Daily Value**
Total Fat 7g
11%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 86mg
29%
Sodium 277mg
12%
Total Carbohydrate 12g
4%
Dietary Fiber 1g
6%
Sugars 6g
Protein 5g
Vitamin A  36%Vitamin C  32%
Calcium  11%Iron  8%
Potassium  10%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetable Pate

Date Added: June 11, 2009

Ingredients:

1/4 Teaspoon Garlic Minced
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Nutmeg
1 Cup Plain Yogurt
1/4 Cup Onion Chopped
1 1/2 Teaspoons Unsalted Butter
1/2 Cup Heavy Whipping Cream
1/4 Teaspoon Pepper Freshly Ground
2 Eggs lightly beaten
1/2 Teaspoon Salt coarse
2 Cups Spinach Chopped cooked and squeezed dry
1 Pound Tomato peeled, seeded and chopped
4 Leeks (white part only) minced
2 Tablespoons Horseradish Sauce drained
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Directions:

1. Combine all the ingredients for the spinach layer and set aside.

2. For the tomato layer, saute onion and garlic in the butter for 3 minutes.

3. Add tomatoes and cook for 45 minutes. Let cool.

4. Add eggs, salt and cayenne and mix completely.

5. Set tomato mixture aside while preparing leeks.

6. Blanch leeks in salted, boiling water for 3 minutes, covered.

7. Drain and refresh with cold water. Pat dry. Combine leeks with cream and cook 10 minutes.

8. Let cool. Add eggs and salt. Layer the 3 mixtures in a greased 1-1/2 quart terrine beginning with half of spinach mixture, all the tomato mixture, all the leek mixture and ending with the remaining spinach mixture.

9. Cover the terrine and set a deep baking pan filled with enough boiling water to reach 1/3 up the sides of the terrine.

10. Bake at 425 F oven for 1 hour or until firm.

11. Cool in terrine for 10 minutes. Unmold and cool completely.

12. Serve with horseradish sauce. Horseradish sauce looks lovely served in a hollowed out cucumber section.

13. This is a time consuming dish but well worth the trouble.

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Dietary Notes:
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 32% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Yogurt, Butter, Tomato, Garlic, Hot Pepper, Horseradish, Onion allergies.
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