Chestnut pate
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chestnuts, ground |
| ½ | cup | Whole wheat flour (I used barley flour) |
| ½ | cup | Nutritional yeast |
| 4 | tablespoons | Lemon juice |
| 1 | Potato, grated | |
| 4 | Stalks green onion, thinly sliced | |
| 2 | Stalks celery, grated | |
| 1 | Carrot, grated | |
| 1 | tablespoon | Soy sauce, (orig: 1 tsp salt) |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Sage |
| 1 | tablespoon | Fresh rosemary, or 1 tsp dried |
| 1½ | cup | Warm water |
| Sprinkles of cayenne | ||
Directions
Prepare chestnuts by cutting an X on the flat side with a sharp knife, then roasting in a 400 degree oven for 15 minutes. Shell the nuts and chop coarsely.
Measure out 1½ cups then put them in a blender or food processor and grind them to a fine powder or paste. Mix all ingredients in a bowl, then transfer to a loaf pan - sprinkle with cayenne and bake at 350 degrees for an hour. Cool completely, unmold, slice thin a serve with french bread or lowfat crackers.
"Actually, the cayenne thing was a fortunate mistake - I grabbed it instead of the paprika! "
Posted to Digest eat-lf.v096.n240 Recipe by: FF List:Therese (Ellen C.) From: "Ellen C." <ellen@...>
Date: Fri, 6 Dec 1996 13:40:58 -0500