Layered vegetable patés with creamy horseradish sauce
Updated On: Sep 17 2012 05:05:39 AM CDT
Makes about 12 servings
Although there's a long ingredient list for this recipe, it's simple to prepare and offers a stunning presentation of green, white, and orange layers that look pretty when sliced. Serve this as an appetizer or as a light vegetarian main course.
If you have a mandoline, cut long spaghetti-like strands of carrots to line the serving plates. Drizzle the Creamy Horseradish Sauce over each slice and garnish with a sprig of fresh dill or basil.
For the patés
Vegetable oil cooking spray
3 cups broccoli florets
3 cups cauliflower florets
3 cups thinly sliced carrots (about 6 carrots)
1 tablespoon olive oil
1 cup coarsely chopped onion
4 cloves garlic, minced
1 cup cooked brown rice
3 eggs, divided (lightly beaten separately)
¼ cup freshly grated Parmesan cheese
2 tablespoons minced fresh basil or 1 teaspoon dried basil
3 tablespoons fresh lemon juice, divided
½ teaspoon freshly ground pepper, divided
3/8 teaspoon salt, divided
¼ teaspoon red pepper flakes
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
For the sauce
½ cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish sauce
1 tablespoon snipped fresh dill or ½ teaspoon dried dill
¼ teaspoon Tabasco sauce, or to taste
1/8 teaspoon salt, or to taste
To complete the recipe
Sprigs of fresh dill or basil for garnish
To make the patés, preheat the oven to 350°F. Use cooking spray to lightly oil a 9-inch loaf pan; line the bottom and long sides of the pan with wax paper or baking parchment. Lightly spray with vegetable oil.
Cook the broccoli, cauliflower, and carrots separately until tender: Put each vegetable in a medium microwave-proof dish; add about ¼ cup water. Cover tightly and microwave on high for about 5 minutes, or until tender. (Or cook the vegetables in a stovetop steamer for about 5 to 6 minutes.) Drain well and let cool.
While the vegetables are cooking, heat the oil in a small nonstick skillet over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is tender, about 4 minutes. Set aside.
For the broccoli layer, put the cooked broccoli into a food processor. Add 1/3 of the onion mixture, 1/3 cup rice, 1 egg, the Parmesan cheese, basil, 1 tablespoon lemon juice, ¼ teaspoon pepper, and 1/8 teaspoon salt. Process until smooth. Spread evenly in the bottom of the prepared pan; smooth the surface.
For the cauliflower layer, put the cooked cauliflower into a food processor. Add 1/3 of the onion mixture, 1/3 cup rice, 1 egg, 1 tablespoon lemon juice,1/8 teaspoon salt, and red pepper flakes. Process until smooth. Spread evenly over the broccoli layer; smooth the surface.
For the carrot layer, put the carrots into a food processor. Add the remaining 1/3 of the onion mixture, 1/3 cup rice, 1 egg, 1 tablespoon lemon juice, ¼ teaspoon pepper, and 1/8 teaspoon salt, and dill. Process until smooth. Spread evenly over the cauliflower layer; smooth the surface. Cover with a piece of lightly oiled wax paper.
Place the loaf pan in a roasting pan and pour in boiling water to come about 1 inch up the sides of the pans. Bake for about 1 hour 15 minutes, or until the top of the patés feels firm to the touch and a knife inserted in the center comes out clean. Remove from the oven, remove the wax paper on top, and let cool in the pan on a wire rack.
To make the sauce, meanwhile, stir together the ingredients in a small bowl. Taste and adjust the seasoning.
To serve, loosen the edges of the patés with a knife. Turn out of the pan onto a serving platter and peel off any waxed paper that adheres.
Cut the room temperature patés into ¾-inch-thick slices. Transfer to small plates, top each serving with about 1 tablespoon of the sauce, and garnish. Provide forks for your guests.
The sauce will keep in the refrigerator for up to 2 days in a covered container. The paté can be made early the day it is to be served; cover with plastic wrap and refrigerate. Bring the sauce and patés to room temperature for serving.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.