Vegetable pate

Description

The middle of summer is the season of young green beans. Long flat pods with "velvet" skin will decorate any salad, casserole or vegetable stew. And beans stewed in milk or sour cream will perfectly complement a children's or diet menu.

Cooking

Step 1

Peel the leek, leaving 2 cm of the green part, cut it lengthwise and rinse. Peel carrots, cut into thin slices. Remove all long stems from watercress. Cut the beans into pieces 0.5 cm long. Boil the leek in boiling water for 4 minutes, remove, rinse with cold water and dry. Grease the bottom and edges of a rectangular cake pan with 1 tbsp. l. butter and lay it with leek slices across. Melt the remaining tablespoon of butter in a pan, add curry, carrots, simmer until soft, 8 minutes, put in a separate bowl. Remove all long stems from the spinach and simmer it in the same pan for 2 minutes. Throw on a sieve and squeeze. Boil the beans in boiling water until soft, 4 minutes, drain in a colander and dry. Mix carrots, spinach, beans, rice, green onions and dill, season with salt and pepper. Add starch, shake the bowl so that it evenly coats the vegetables. Lightly beat the eggs with the cream, pour into the vegetable mixture, stir and pour into the mold with the leeks. Pour hot water into a deep large baking sheet so that its level is 2-3 cm. Put the form on a baking sheet. Bake the pate in an oven preheated to 190 degrees until the surface is dry and firm to the touch, 1 hour 10 minutes. Cool the pâté for 2 hours, invert onto a plate, cover with cling film and leave for several hours. This dish can be served with spicy sauces, mayonnaise or tomato coulis (finely chopped tomatoes, peeled and seeded and seasoned with herbs).