Vegetable Pâté with Parmesan and Basil

A colorful terrine that holds its shape perfectly when sliced, revealing tender vegetables and the texture of parmesan. The scent of fresh basil and olive oil fills the kitchen right out of the oven.

• Prep time: 25 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 278
• Protein: 12 g
• Carbs: 14 g
• Fat: 19 g

Ingredients

• 200 g Carrot ( grated )
• 266.7 g Zucchini ( grated and squeezed )
• 0.7 piece Yellow onion ( sliced )
• 0.7 piece Garlic ( minced )
• 2.7 piece Egg ( whole )
• 53.3 g Parmesan cheese ( grated )
• 66.7 g Mascarpone cheese
• 33.3 g Breadcrumbs
• 0.7 tbsp Basil ( chopped )
• 1.3 tbsp Extra virgin olive oil
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Grate the carrots and zucchinis using a medium grater. Finely slice the onion and garlic. Squeeze the zucchinis between your hands to extract as much water as possible.

2. Sweating the vegetables

   In a pan with olive oil, sauté the onion until translucent. Add the grated vegetables. Cook over high heat so the water evaporates completely; the mixture must be dry and start to brown slightly.

3. Making the base

   In a mixing bowl, whisk the eggs with mascarpone and parmesan. Add the breadcrumbs and chopped basil. Fold in the cooled vegetables. The mixture should be thick and homogeneous.

4. Baking

   Pour into a greased mold. Bake at 180°C. The pâté is ready when the top is firm to the touch and the edges slightly pull away from the mold.

Chef's tips

• The crucial step is to squeeze the zucchinis well to prevent the pâté from releasing water during baking.
• Let it cool completely before unmolding for a clean slice.

Storage

Store in the refrigerator for up to 3 days. Can be enjoyed both hot and cold.