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Pasztet warzywny - Vegetable terrine Recipe

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This recipe for Pasztet warzywny - Vegetable terrine, by , is from VERICAST: BAKE THE WORLD A BETTER PLACE , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kamila Lewandowska, Poland

Category:
Category:

Ingredients:  
Ingredients:  
0,5kg selera
0,3kg marchewki
0,3kg cebuli
0,5kg pieczarek
1 puszka czerwonej fasoli
200g masła
5 jajek
1szkl bułki tartej
sól i pieprz

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0.5 kg celery
0.3 kg of carrots
0.3 kg of onion
0.5 kg of mushrooms
1 can of red beans
200g of butter
5 eggs
1 glass of breadcrumbs
salt and pepper


Directions:
Directions:
Warzywa obrać. Seler i marchew zetrzeć na jarzynowej tarce, cebulę i pieczarki drobno posiekać.
Na 100g masła podsmażyć seler, marchew i cebulę. Posolić i podlać lekko wodą, poddusić do miękkości.
Pieczarki poddusić na pozostałych 100g masła, nie solić aby grzyby nie ściemniały.
Fasolę odsączyć i zblendrować na gładką masę.
Podduszone warzywa i grzyby połączyć z masą fasolową, doprawić solą i pieprzem.
Do ostygniętej masy dodać jajka i bułkę tartą, dokładnie wymieszać. Wyrobioną masę wyłożyć do wysmarowanych tłuszczem i wysypanych bułką tartą foremek keksowych.
Piec ok 1 godziny i 15 minut w 180o C.
Pasztet na zimno doskonale sprawdza się na kanapkach ale również na ciepło jako danie samodzielne.

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Peel the vegetables. Grate the celery and carrots on a vegetable grater, finely chop the onions and mushrooms. Fry the celery, carrots and onions per 100g of butter. Season with salt and a little water, stew until tender. Stew the mushrooms on the remaining 100g of butter, do not salt them so that the mushrooms do not darken.
Drain the beans and blend until smooth. Combine the stewed vegetables and mushrooms with the bean mass, season with salt and pepper.

Add eggs and breadcrumbs to the cooled mass, mix thoroughly. Put the kneaded mass into the cake molds greased with breadcrumbs. Bake for about 1 hour and 15 minutes at 350ş. Cold pate is perfect for sandwiches, but also hot as a separate dish.

Personal Notes:
Personal Notes:
Note, this recipe was translated from Polish to English and may require tweaks or adjustments.

 

 

 

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