Ingredients Jump to Instructions ↓

  1. 1 Unflavored gelatin

  2. 1/2 cup 118ml Cold water

  3. 1 tablespoon 15ml Butter or margarine

  4. 1/2 cup 31g / 1.1oz Thinly sliced onion

  5. 1/2 lb 227g / 8oz Sliced mushrooms

  6. 10 oz 284g Frozen cut green beans

  7. 1/2 cup 118ml Walnuts

  8. 1/2 cup 20g / 0.7oz Parsley leaves

  9. 1/4 cup 59ml Mayonnaise

  10. 1 tablespoon 15ml Fresh lemon juice

  11. 2 teaspoons 10ml Worcestershire sauce

  12. 3/4 teaspoon 3.8ml Salt

  13. 1/2 teaspoon 2 1/2ml Tabasco pepper sauce

  14. 1/4 teaspoon 1 1/3ml Dried fines herbes or - herbes de provence

  15. 1/8 teaspoon 0.6ml Ground nutmeg

Instructions Jump to Ingredients ↑

  1. Recipe Instructions This vegetable pate has lively flavor and texture, but is surprisingly low in calories. In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir consstantly until the gelatin dissolves, about 3 minutes. Set aside. In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. Add the beans, cover and cook 4 to 5 minutes. Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients, and process until pureed. Pour into a 3 cup mold and chill until firm. Unmold and serve with crackers.


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