Vegetable and fruit pâté
Vegetable and fruit pâté is a vegetarian dish I encourage you to try. The basis of this simple pâté is vegetables baked in the oven, such as carrot, potato, parsley, celeriac and onion. A pear is also baked along with these vegetables, which, combined with dried cranberries, is responsible for the sweet fruit element in this dish. After baking and cooling, I mix the vegetables and fruit with breadcrumbs, eggs, parsley, spices, cream and cranberries. The mixed mass for the pâté goes into a baking tin, and the whole thing ends up in the oven for over an hour. The cooled pâté can be eaten with an addition like cranberry jam or chutney, or it can also be spread on bread.
Chutneys that go deliciously with this pâté include:
Breads that make fruit and vegetable pâté taste delicious include:
Whether you are a vegetarian or not, you will like this pâté. While it is true that you do have to spend some time preparing it, most of the time is spent with either the ingredients or the pâté being in the oven. During this time, you can focus on doing something else, or you can just rest. I encourage you to check out the following recipe for a vegetable and fruit pâté, and please enjoy.
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Ingredients for vegetable and fruit pâté.
- 200 g carrot
- 250 g celeriac root
- 100 g parsnip
- 220 g pear (1 big)
- 100 g onion
- 200 g potatoes
- 3 tablespoons of oil
- 2 flat teaspoons of salt
- 1 wheat roll
- 2 tablespoons of parsley
- 2 large eggs
- 1/2 teaspoon of black pepper
- 2 full tablespoons of dried cranberries
- 100 ml cream (30%)
How to make vegetable and fruit pâté.
Peel the carrot, parsley, celery, onion and potatoes. Remove the seeds from the pear and cut it into large cubes. Cut the vegetables into large cubes or pieces and transfer them, with the previously cut pear, to a baking tray lined with baking paper. Sprinkle everything with 1 teaspoon of salt, pour in 2 tablespoons of oil, mix and spread evenly on the tray. After that, place the tray in an oven preheated to 180 degrees Celsius and bake for 1 hour and 15 minutes. Remove the baked ingredients from the oven and let them cool.
Place the roll in a bowl, pour in water and leave it to soak for 20 minutes. Then, place the bun in a sieve and squeeze out excess water thoroughly. Place the cooled vegetables and fruit in a food processor or blender jug, add the bun drained of excess water, cranberries, chopped parsley, 1 teaspoon of salt, pepper, cream and eggs, then mix everything. Grease an aluminium tin with a tablespoon of oil and when ready, pour the mixture onto the pâté and level it. Place the tin in an oven preheated to 190 degrees Celsius and bake for 1 hour and 15 minutes. After removing and before slicing, let the pâté cool.
Good to know when making vegetable and fruit pâté.
I bake the pâté in a rectangular aluminium baking tin measuring 11 x 24.5 centimetres. However, you can also bake it in a metal or silicone tin.
The weight of the roll before soaking is 60 g.
The ingredients, mixed with a blender, are crushed well, which makes the pâté creamier after baking. If the ingredients are mixed with a food processor, they will be less blended – you can see this in the attached photos. The pâté is still creamy, but the ingredients have a less uniform consistency.
Do you like homemade pâté? If so, try our recipe for Vegan mushroom and lentil pâté.
