Vegetarian Christmas dinner
  
Brussels Sprouts and Horseradish Paté recipe

Brussels Sprouts and Horseradish Paté recipe


Menu A: Christmas feast for under $3 per person

To start - Brussels Sprouts and Horseradish Paté - this creamy cool paté is a great way to enjoy this much maligned vegetable.

The infamous unpleasant smell of cooking sprouts is caused by the release of sulphur, which can be avoided by a quicker cooking time.

Brussels Sprout & Horseradish Paté

Serves 4

(Can be) Vegan

Ingredients
100g Brussels sprouts
25g cream cheese (*use vegan cream cheese)
Half a small clove garlic, crushed
1 scant tsp horseradish(*use vegan horseradish)
To taste salt and pepper
       
To serve:      
3 x  toast triangles per person
A little dressed leaf salad (include some red leaf for colour)
A little grated radish or a sprinkle of red paprika

Recipe

1. Trim sprouts and steam until soft. Remove from heat and allow to cool.

2. In a food processor, blend Brussels sprouts with garlic. Add remaining ingredients and blend again until smooth.

3. Place in fridge for 30-45 minutes before serving.

4. Shape either into 1 dessertspoon oval per person or three teaspoon size ovals per person. Plate individually with a little dressed salad and 3 toast triangles per plate topped with a small amount of grated radish or sprinkles of red paprika.


© The Vegetarian Society


Editor
2010/11/09
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