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Green Vegetable Pate

Green Vegetable Pate recipe image
This elegant Green Vegetable Pate is a sophisticated twist on the classic terrine, perfect for holiday appetizers or light lunch spreads. It combines the fresh, grassy notes of green beans with the earthy depth of sautéed mushrooms and onions. The addition of walnuts adds a delightful crunch, while parsley and lemon juice keep the flavor profile bright and herbaceous. Set lightly with gelatin, it has a smooth, sliceable texture that holds its shape beautifully without being heavy. This vegetarian dish is surprisingly versatile, pairing wonderfully with crisp crackers, cucumber slices, or as a colorful addition to a charcuterie board. It’s a make-ahead favorite that tastes even better after chilling, allowing the flavors to meld into a harmonious whole.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 591.9
Dietary: Vegetarian
Description
This elegant Green Vegetable Pate is a sophisticated twist on the classic terrine, perfect for holiday appetizers or light lunch spreads. It combines the fresh, grassy notes of green beans with the earthy depth of sautéed mushrooms and onions. The addition of walnuts adds a delightful crunch, while parsley and lemon juice keep the flavor profile bright and herbaceous. Set lightly with gelatin, it has a smooth, sliceable texture that holds its shape beautifully without being heavy.
Ingredients
  • 1 package Unflavored Gelatin
  • 1/2 cup Cold Water
  • 1 tablespoon Butter Or Margarine
  • 1/2 cup Thinly Sliced Onion
  • 1/2 pound Sliced Mushrooms
  • 10 ounce Frozen Cut Green Beans
  • 1/2 cup Walnuts
  • 1/2 cup Parsley Leaves
  • 1/4 cup Mayonnaise
  • 1 tablespoon Fresh Lemon Juice
  • 2 teaspoon Worcestershire Sauce
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Tabasco Pepper Sauce
  • 1/4 teaspoon Dried Fines Herbes Or
  • 1/8 teaspoon Ground Nutmeg
Directions
  1. 1
    Sprinkle the unflavored gelatin over the cold water in a small saucepan.
  2. 2
    Place over low heat and stir constantly until the gelatin is completely dissolved, about 3 minutes.
  3. 3
    Remove from heat and set the gelatin mixture aside to cool slightly.
  4. 4
    In a large skillet, melt the butter over medium heat.
  5. 5
    Add the thinly sliced onion and sliced mushrooms to the skillet.
  6. 6
    Cook the onions and mushrooms, stirring occasionally, for about 4 minutes until softened.
  7. 7
    Add the frozen cut green beans to the skillet, cover, and cook for 4 to 5 minutes until tender.
  8. 8
    Transfer the cooked vegetable mixture to the bowl of a food processor.
  9. 9
    Add the dissolved gelatin, walnuts, parsley, mayonnaise, lemon juice, Worcestershire sauce, salt, Tabasco, fines herbes, and nutmeg.
  10. 10
    Process the mixture until it is completely pureed and smooth.
  11. 11
    Pour the puree into a 3-cup mold or serving dish.
  12. 12
    Refrigerate the mold for at least 1 hour, or until the pate is firm and set.
  13. 13
    Run a knife around the edges, invert onto a serving plate, and slice to serve with crackers.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 591.9kcal
% Daily Value *
Total Fat 36.7g57%
Saturated Fat 4.8g24%
Cholesterol 2.1mg1%
Sodium 3989.0mg167%
Total Carbohydrate 49.8g17%
Dietary Fiber 17.8g72%
Sugars 11.6g
Protein 34.6g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Herbes de Provence can be substituted for the dried fines herbes for a more floral, lavender-tinged flavor profile.

For a crispier texture, you can toast the walnuts in a dry skillet for 2-3 minutes before adding them to the food processor.

This pate can be made up to 2 days in advance. Store covered in the refrigerator.

If you prefer a stronger lemon flavor, add the zest of half a lemon along with the juice.

Ensure the green beans are thoroughly drained of excess water after cooking to prevent the pate from becoming too loose.

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Read it online: https://www.chefs-mate.com/recipe/green-vegetable-pate/