Vegetable Paté
Number of People: 20
Ingredients:
1 pkg. French style frozen green beans
1 c. lentils
dash of salt
¼ tsp. baking soda
7 to 8 hard-boiled eggs
1 c. walnuts, toasted
½ c. finely minced onion, sautéed until soft in a little oil or butter
1 to 2 Tbsp. dry white wine (optional)
dash of oil
Preparation:
Mince the onion at speed 4 for 6 seconds. Set aside.
Place beans and rinsed lentils into the Thermomix. Add water up to the .5 L mark. Place eggs in basket. Cook 20 minutes on Varoma, speed 2 reverse.
After 20 minutes, remove eggs and place in cold water. (You can remove eggs earlier depending n doneness desired). Check lentils to see if they are cooked enough. If not, continue cooking another 5-10 minutes.
When the lentils are tender, add the baking soda and immediately drain the lentils and beans. You can save the liquid for soup if you want.
Peel the eggs and cut into 4ths.
Place lentils, beans, and all other ingredients into the Thermomix. Process 30 seconds on speed 6. Stir down and repeat if necessary. If the machine “stalls”, add a little more wine or oil.
Tips/Hints:
I use French lentils as I think they get less mushy. For a paté you might like mushy, so use the kind you like. This serves a lot. You can use it as a vegetable dip, on crackers, or as a sandwich spread. It is gluten free by itself. I use it on gluten free crackers or roll it up in Romaine lettuce for a gluten-free "wrap".
