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Ingredientes
- 1 env Unflavored gelatin
- 1/2 c. Cool water
- 1 Tbsp. Butter or possibly margaringe
- 1/2 c. Thinly-sliced onion
- 1/2 lb Mushrooms cleaned, sliced
- 1 pkt Frzn cut green beans - (10 ounce)
- 1/2 c. Walnuts
- 1/2 c. Parsley leaves
- 1/4 c. Mayonaise
- 1 Tbsp. Fresh lemon juice
- 2 tsp Worcestershire sauce
- 3/4 tsp Salt
- 1 Tbsp. Tabasco pepper sauce
- 1/4 tsp Dry fines herbes or possibly herbes de Provence
- 1/4 tsp Grnd nutmeg
Direcciones
- In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir constantly till gelatin dissolves, about 3 min. Set aside.
- In a large skillet, heat the butter, then add in the onion and mushrooms and cook over medium heat for about 4 min. Put the cooked vegetables in the bowl of a food processor. Add in the gelatin and the remaining ingredients, and process till pureed. Pour into a 3-c. mold and refrigeratetill hard. Unmold and serve with crackers.
- This recipe yields sufficient pate for 8 servings.
- Comments: This vegetable pate has lively flavor and texture, but is surprisingly low in calories.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 8 servings | |
| Calories 98 | |
| Calories from Fat 83 | 85% |
| Total Fat 9.56g | 12% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 297mg | 12% |
| Potassium 140mg | 4% |
| Total Carbs 2.72g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.4g | 1% |
| Protein 1.56g | 2% |
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