Mushroom and Carrot “Paté”
This deeply savoury, veggie-packed spread makes an elegant topping for bruschetta, crackers, roasted meats, and more.
Ingredients
- 3 tbsp Olive Oil
- 2 tbsp chopped Shallots
- 1 Carrot
- 1/4 tsp Salt
- 1/4 tsp Black Pepper, ground
- 1 tbsp Parsley
- 60ml Vegetable Broth, low-sodium
- 1 tbsp Vegetable Broth, low-sodium
Directions
1.
In a pan over medium heat, add oil and shallots and sauté until translucent.
2.
Add sliced mushrooms and carrots, then sauté until tender, about 5-8 minutes.
3.
Allow the mixture to cool completely for at least an hour, then transfer to the nutribullet ® Cup along with seasoning and stock.
3.
PULSE until the mixture reaches an even, yet textured consistency.
5.
Serve with baguette or crudité.
Nutritional information
Calories: 60 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
