Makes about 12 servings
Although there's a long ingredient list for this recipe, it's simple to prepare and offers a stunning presentation of green, white, and orange layers that look pretty when sliced. Serve this as an appetizer or as a light vegetarian main course.
If you have a mandoline, cut long spaghetti-like strands of carrots to line the serving plates. Drizzle the Creamy Horseradish Sauce over each slice and garnish with a sprig of fresh dill or basil.
For the patés
Vegetable oil cooking spray
3 cups broccoli florets
3 cups cauliflower florets
3 cups thinly sliced carrots (about 6 carrots)
1 tablespoon olive oil
1 cup coarsely chopped onion
4 cloves garlic, minced
1 cup cooked brown rice
3 eggs, divided (lightly beaten separately)
¼ cup freshly grated Parmesan cheese
2 tablespoons minced fresh basil or 1 teaspoon dried basil
3 tablespoons fresh lemon juice, divided
½ teaspoon freshly ground pepper, divided
3/8 teaspoon salt, divided
¼ teaspoon red pepper flakes
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
For the sauce
½ cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish sauce
1 tablespoon snipped fresh dill or ½ teaspoon dried dill
¼ teaspoon Tabasco sauce, or to taste
1/8 teaspoon salt, or to taste
To complete the recipe
Sprigs of fresh dill or basil for garnish
To make the patés, preheat the oven to 350°F. Use cooking spray to lightly oil a 9-inch loaf pan; line the bottom and long sides of the pan with wax paper or baking parchment. Lightly spray with vegetable oil.
Cook the broccoli, cauliflower, and carrots separately until tender: Put each vegetable in a medium microwave-proof dish; add about ¼ cup water. Cover tightly and microwave on high for about 5 minutes, or until tender. (Or cook the vegetables in a stovetop steamer for about 5 to 6 minutes.) Drain well and let cool.
While the vegetables are cooking, heat the oil in a small nonstick skillet over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is tender, about 4 minutes. Set aside.
For the broccoli layer, put the cooked broccoli into a food processor. Add 1/3 of the onion mixture, 1/3 cup rice, 1 egg, the Parmesan cheese, basil, 1 tablespoon lemon juice, ¼ teaspoon pepper, and 1/8 teaspoon salt. Process until smooth. Spread evenly in the bottom of the prepared pan; smooth the surface.
For the cauliflower layer, put the cooked cauliflower into a food processor. Add 1/3 of the onion mixture, 1/3 cup rice, 1 egg, 1 tablespoon lemon juice,1/8 teaspoon salt, and red pepper flakes. Process until smooth. Spread evenly over the broccoli layer; smooth the surface.
For the carrot layer, put the carrots into a food processor. Add the remaining 1/3 of the onion mixture, 1/3 cup rice, 1 egg, 1 tablespoon lemon juice, ¼ teaspoon pepper, and 1/8 teaspoon salt, and dill. Process until smooth. Spread evenly over the cauliflower layer; smooth the surface. Cover with a piece of lightly oiled wax paper.
Place the loaf pan in a roasting pan and pour in boiling water to come about 1 inch up the sides of the pans. Bake for about 1 hour 15 minutes, or until the top of the patés feels firm to the touch and a knife inserted in the center comes out clean. Remove from the oven, remove the wax paper on top, and let cool in the pan on a wire rack.
To make the sauce, meanwhile, stir together the ingredients in a small bowl. Taste and adjust the seasoning.
To serve, loosen the edges of the patés with a knife. Turn out of the pan onto a serving platter and peel off any waxed paper that adheres.
Cut the room temperature patés into ¾-inch-thick slices. Transfer to small plates, top each serving with about 1 tablespoon of the sauce, and garnish. Provide forks for your guests.
The sauce will keep in the refrigerator for up to 2 days in a covered container. The paté can be made early the day it is to be served; cover with plastic wrap and refrigerate. Bring the sauce and patés to room temperature for serving.