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.
Servings
6
Cook Time
20minutes
Servings
6
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  3. Peel the eggplant, slice it, and add it to the pan.
  4. 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.
  6. Add the corn.
  7. Simmer under the lid for 3 minutes, minimum heat.
  8. Allow to cool slightly, chop with garlic until smooth with an immersion blender.
  9. Transfer to a container. Store in the refrigerator.
  10. Bon appetit!
  11. Sweve with fresh herbs of rosemary and thyme. Elegant and piquant.
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