Mushroom and Carrot "Paté"

This deeply savory, veggie-packed spread makes an elegant topping for bruschetta, crackers, roasted meats, and more.

Ingredients

  • 3 tbsp Olive Oil
  • 2 tbsp chopped Shallots
  • 1 Carrot
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper, ground
  • 1 tbsp Parsley
  • 1/4 cup Vegetable Broth, low-sodium
  • 1 tbsp Vegetable Broth, low-sodium

Directions

1

In a pan over medium heat, add oil and shallots and sauté until translucent.

2

Add sliced mushrooms and carrots, then saute until tender, about 5-8 minutes.

3

Allow the mixture to cool completely for at least an hour, then transfer to the nutribullet ® Cup along with seasoning and stock.

4

PULSE until the mixture reaches an even, yet textured consistency.

5

Serve with baguette or crudité.

Nutritional information

Recipe: Mushroom and Carrot "Paté"

Serving in this recipe: 8

Yield: 8 oz

Calories: 60
Total Fat: 6 g 8.1%
Saturated Fat: 1 g 3.6%
Cholesterol: 0 mg 0%
Sodium: 82.9 mg 3.5%
Total Carbs: 1 g 0.4%
Dietary Fiber: 0 g 1.3%
Sugar: less than 1 gram.  
Protein: 0 g 0.3%
Vitamin A: 4.4% Vitamin C: 2.1%
Calcium: 0.4% Iron: 0.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.

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Use the vented Pitcher to blend hot, warm, or carbonated ingredients or ingredients that need to be blended for longer than one minute.

Can be made with

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