Brussels Sprouts and Horseradish Paté

This creamy cool paté is a great way to enjoy this much maligned vegetable.*

Can be vegan & serves 4

sprout pateIngredients:

100g Brussels sprouts
25g cream cheese (*use vegan cream cheese)
½ small clove garlic, crushed
1 scant tsp horseradish(*use vegan horseradish)
To taste salt and pepper

To serve:
3 toast triangles per person
A little dressed leaf salad (include some red leaf for colour)
A little grated radish or a sprinkle of red paprika


1. Trim sprouts and steam until soft. Remove from heat and allow to cool.
2. In a food processor, blend Brussels sprouts with garlic. Add remaining ingredients and blend again until smooth.
3. Place in fridge for 30-45 minutes before serving.
4. Shape either into 1 dessertspoon oval per person or three teaspoon size ovals per person. Plate individually with a little dressed salad and 3 toast triangles per plate topped with a small amount of grated radish or sprinkles of red paprika.


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