Brussels Sprouts with Horseradish Pate
Ingredients
- 200g Brussels sprouts
- 50g cream cheese
- 1 small garlic clove, crushed
- 2 scant tsp horseradish
- salt and pepper, to taste
To serve
- 3 toast triangles per person
- a little dressed leaf salad
- a pinch of grated radish or red paprika
Method
- 1
Trim sprouts and steam until soft. Allow to cool, then blend in a food processor with the garlic. Add the remaining ingredients and blend again until smooth.
- 2
Place in fridge for 30-45 minutes before serving. Shape into one dessertspoon-sized oval per person.
- 3
Plate individually with dressed salad, three toast triangles and a small amount of grated radish or sprinkles of red paprika.
Brussels Sprouts with Horseradish Pate was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 200g Brussels sprouts
- 50g cream cheese
- 1 small garlic clove, crushed
- 2 scant tsp horseradish
- salt and pepper, to taste
To serve
- 3 toast triangles per person
- a little dressed leaf salad
- a pinch of grated radish or red paprika
- 1
Trim sprouts and steam until soft. Allow to cool, then blend in a food processor with the garlic. Add the remaining ingredients and blend again until smooth.
- 2
Place in fridge for 30-45 minutes before serving. Shape into one dessertspoon-sized oval per person.
- 3
Plate individually with dressed salad, three toast triangles and a small amount of grated radish or sprinkles of red paprika.
Brussels Sprouts with Horseradish Pate was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
