Vegetable Pâté with Wal­nut Paste

Food & Wine - - RECIPES -

AC­TIVE 50 MIN; TO­TAL 1 HR 10 MIN SERVES 6

Dried marigold (cal­en­dula) petals give a mild, flo­ral, tea-like fla­vor to this cold vegetable pâté. Find them at herbaf­fair.com.

21 oz. fresh spinach, coarsely chopped (from 3 [9-oz.] pkg.)

1/2 cup wa­ter

1/4 cup Wal­nut Paste (recipe p. 88)

1 Tbsp. white wine vine­gar

1 Tbsp. finely chopped fresh cilantro

1 Tbsp. finely chopped fresh flat-leaf pars­ley 1/2 tsp. ground dried marigold petals

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pep­per

1 Tbsp. pome­gran­ate ar­ils

1. Com­bine spinach and 1/2 cup wa­ter in a large Dutch oven. Cover and cook over medium, turn­ing spinach oc­ca­sion­ally with tongs, un­til wilted, 9 to 10 min­utes. Drain spinach in a colan­der set over a bowl, and let stand, stir­ring oc­ca­sion­ally, un­til cool enough to han­dle, about 20 min­utes. Work­ing in small batches, squeeze spinach with your hands to re­move ex­cess liq­uid un­til spinach is barely moist. Re­serve 1 ta­ble­spoon liq­uid. Finely chop spinach.

2. Stir to­gether wal­nut paste, vine­gar, cilantro, pars­ley, and ground marigold un­til blended. If sauce is very thick, stir in re­served liq­uid.

3. Stir to­gether chopped spinach and wal­nut sauce un­til thor­oughly blended. Sea­son with salt and pep­per. Shape mix­ture into 6 (1 3/4-ounce) balls, and dec­o­rate each with about 1/2 tea­spoon pome­gran­ate ar­ils. Serve chilled or at room tem­per­a­ture.

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