Rutabaga Vegetable Pate

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* Exported from MasterCook *

 

Rutabaga Vegetable Pate

 

Recipe By :Kathleen Mayes and Sandra Gottfried

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 small rutabagas -- (2 or 3) (about 1 lb) peeled and cut into

2-inch pieces

3 large eggs

1/4 cup heavy cream

4 medium carrots -- sliced

4 leeks -- cleaned, trimmed and sliced

1/3 pound green beans -- cut in small pieces

3 small turnips -- peeled and quartered

2 packages frozen chopped spinach -- thawed and drained

1 tablespoon dried thyme

2 teaspoons dried basil

1 teaspoon garlic powder

1/3 cup bread crumbs

 

1. Cook rutabaga in boiling water about 20 minutes or until tender. Drain and

puree in food processor. Beat eggs and cream together and add to rutabaga puree.

 

2. Microwave carrots, leeks, green beans and turnips in separate dishes, for

about 5 minutes on HIGH or until tender. Puree each vegetable.

 

3. Line up the six bowls including rutabaga and spinach. Season the carrot and

turnip purees with thyme, season green beans and leeks with basil, and season

spinach with garlic powder.

 

4. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray and sprinkle

bottom with bread crumbs.

 

5. Cover bread crumbs with about one-third spinach puree Layer spinach with

rutabaga puree, then carrot over rutabaga. Continue alternating vegetable

layers.

 

6. Cover pate with foil and slit center of foil for steam to escape. Then place

loaf pan in a larger pan with hot water about 2 inches up the sides.

 

7. Bake at 400 degrees F for 30 minutes. Cool at room temperature for about 2

hours.

 

8. Refrigerate until well chilled, unmold on a serving platter and slice.

 

Makes one 9 x 5-inch loaf, about 12 servings.

 

Each serving contains about: 116 calories, 5g protein, 18g carbohydrate,

4g fiber, 4g fat, 60mg cholesterol, 117mg sodium.

 

 

 

 

 

 

Source:

" ROOTS, A Vegetarian Bounty "

Copyright:

" 1995 Kathleen Mayes and Sandra Gottfried "

Yield:

" 1 9 x 5-inch loaf "

 

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Per Serving (excluding unknown items): 114 Calories; 4g Fat (26.1% calories from

fat); 6g Protein; 17g Carbohydrate; 5g Dietary Fiber; 54mg Cholesterol; 138mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat

Milk; 1/2 Fat.

 

NOTES : Colorfully layered pate can be the perfect centerpiece for a buffet

party, easy to make the day before, leaving you free to enjoy the company of

your friends.

When shopping for rutabagas, choose small ones with their more delicate flavor

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0