Split pea pate
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Split pea pate
  Pate    Vegetarian    Appetizers    Peas  
Last updated 6/12/2012 1:24:35 AM. Recipe ID 58191. Report a problem with this recipe.
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      Title: Split pea pate
 Categories: Vegetarian, Appetizers
      Yield: 16 Servings
      2 c  Split peas, dried
      4 c  ;water
      1    4-inch strip kombu
      1 md Carrot; halved lengthwise
      6    Garlic cloves
    1/4 sm Onion
      1    Bay leaf
      2    Parsley sprigs
      3 tb Arrowroot
      4 tb ;water
      2 tb Smoked yeast
      1 ts Sea salt
      2 pn Ground nutmeg
   Wash the split peas, sort out any tiny rocks or odd peas, and put
  the peas in a medium saucepan with the water. Add the kombu, carrot,
  garlic, onion, bay leaf, and parsley. Cover the pan tightly and
  simmer until the peas are very soft (about 35 to 40 minutes). the
  mixture should be cooked until there is very little, if any, liquid
   Remove the bay leaf and parsley. Pour the mixture into the blender
  (in two batches), and blend until smooth.
   Return to the pan.
   In a small bowl, mix the arrowroot, water, yeast, salt and nutmeg.
  Add these seasonings to the pea mixture.
   stir until well blended. bring the mixture to a simmer, stirring
  constantly. When the pate detaches itself from the sides of the pan
  remove from the heat. If the pate seems too liquid, just add another
  tablespoon of arrowroot, dissolved in a tablespoon of water, to make
  the mixture firmer. turn the pate mixture out into a lightly oiled
  serving dish and refrigerate. If the mixture becomes firm enough, you
  can unmold it onto a plate and garnish with more parsley sprigs.
   In place of the split peas, use 2 cups of lentils.
   Increase the amount of water to about 5 cups. Insert 4 cloves into
  the carrot halves. Along with the kombu, carrots, garlic, onion, bay
  leaf, and parsley, add the leafy tops from 4 stalks of celery. Cook
  these ingredients with the lentils and water for 30 to 35 minutes.
  Remove the cloves from the carrots. Then puree the mixture as in the
  recipe above.

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Recipe ID 58191 (Apr 03, 2005)

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