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 |
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 |
Method
- Trim sprouts and steam until soft. Remove from heat and allow to cool.
- In a food processor, blend Brussels sprouts with garlic. Add remaining ingredients and blend again until smooth.
- Place in fridge for 30-45 minutes before serving.
- 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 2010