Conference turris::cooks

3169.0. "PATE: Tri-Color Vegetable Pate" by TAVIS::JUAN () Sun Aug 04 1991 10:38

    Tri-Color vegetable pate.

	Ingredients:

	500 g carrot puree
	500 g broccoli puree
	500 g pumpkin puree

	250 g (1 can) champignons, drained
	1     small onion, cubed.
	1     glass white wine
	oil
	1 250 g package cream cheese or cottage cheese (1/2% fat)
	3 envelopes (~14 g each) unflavoured gelatin

    Boil (separately) carrots, broccoli and pumpkin and mash into 3 
    different purees. Drain any excess liquid.

    In a saucepan, fry onion in a small amount of oil, until limp, add
    champignons and wine. Simmer for a few minutes, until most of the alcohol
    evaporates. Turn down the heat and let the simmering go down.

    Add and dissolve gelatin and add cream cheese. Divide this mixture in 3
    parts; add one part to each puree.

    In a patee mould pour the pumpkin paste; on top of it, put carefully - 
    one spoon a time, the broccoli puree; on top, repeat the procedure 
    with carrot puree.

    Put in ice-box (refrigerator?) until gelatin settles. Unmould on
    platter; garnish with lettuce.

    This is relatively low calories, low fat, colourful and astonishing.

    Regards,

    Juan-Carlos Kiel