Confetti Vegetable Pate

Name: Confetti Vegetable Pate
Yield: 12 portions
Ingredients: 1½ cups half-and-half; 4 large eggs; Dill sprigs, for garnish; 2 cups Fresh Tomato Coulis; 1 teaspoon salt; 2 tablespoons chopped fresh dill; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; 1 cup cooked long-grain rice; 4 ounces green beans, trimmed and cut into ¼-inch pieces; ¼ cup chopped scallions (green onions); ¼ cup chopped scallions (green onions); 2 large leeks; 1 teaspoon plus 1 tablespoon unsalted butter; 1 bunch watercress, tough stems removed; 4 carrots (about 12 ounces), peeled and cut into ¼-inch dice; thinly sliced cucumber, for garnish

Preparation info

12
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Bright and zesty, this green and orange pâté just looks like a signal for a party. It’s truly the easiest vegetable pâté we know.

Ingredients

1 teaspoon plus 1 tablespoon unsalted butter
2 large leeks

Starter
Vegetarian

Method

Preheat the oven to 350°F. Grease the sides and bottom of a 9 × 5 × 3 inch loaf pan with the 1