Layered vegetable patés with creamy horseradish sauce

Published On: Apr 24 2012 03:01:22 PM EDT
Updated On: Sep 17 2012 06:05:39 AM EDT

ngould/SXC

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.

Advance preparation

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.

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