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Print Recipe
Cream and Vegetable Pate Recipe
Autumn is outside the window, it's time to strengthen nutrition, but nevertheless, we will not give up vegetables, because the bins are still full. I suggest making a pate of vegetables with cream, herbs and garlic. Piquant, delicious, satisfying. On a sandwich, like a sauce for meat and poultry... Recommend.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Prepare food, wash and clean herbs and vegetables.
    Prepare food, wash and clean herbs and vegetables.
  2. In vegetable oil, fry the onion, add the chopped pepper, fry for 3 minutes, medium heat.
    In vegetable oil, fry the onion, add the chopped pepper, fry for 3 minutes, medium heat.
  3. Peel the eggplant, slice it, and add it to the pan.
    Peel the eggplant, slice it, and add it to the pan.
  4. Sprinkle with sugar, fry for 3 minutes, heat above medium, stirring frequently.
    Sprinkle with sugar, fry for 3 minutes, heat above medium, stirring frequently.
  5. Pour in the cream, simmer under the lid for 3 minutes, the fire is minimal, add butter and chopped herbs, salt to taste. P.S.: if you do not like coriander and celery, take the greens to your taste.
    Pour in the cream, simmer under the lid for 3 minutes, the fire is minimal,
add butter and chopped herbs, salt to taste.
P.S.: if you do not like coriander and celery, take the greens to your taste.
  6. Add the corn.
    Add the corn.
  7. Simmer under the lid for 3 minutes, minimum heat.
    Simmer under the lid for 3 minutes, minimum heat.
  8. Allow to cool slightly, chop with garlic until smooth with an immersion blender.
    Allow to cool slightly, chop with garlic until smooth with an immersion blender.
  9. Transfer to a container. Store in the refrigerator.
    Transfer to a container. Store in the refrigerator.
  10. Bon appetit!
    Bon appetit!
  11. Sweve with fresh herbs of rosemary and thyme. Elegant and piquant.
    Sweve with fresh herbs of rosemary and thyme. Elegant and piquant.

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