Root Vegetable Pate

Spicy and fruity chutney tastes good with pâté, but also cranberry relish or a herbal quark dip

© W & B / Meike Bergmann

Ingredients (for 1 loaf pan,

28 cm, 4 people):
175 g wheat flour (type 550)
50 g cold butter
60 g quark (low-fat level)
3 eggs
600 g root vegetables (e.g. carrots, parsnips, parsley root, celery)
½ bunch of spring onions
125 g cooking cream (15% fat)
pepper from the grinder
1 pinch of chili powder
1 pinch of nutmeg
2 tbsp breadcrumbs


Knead a shortcrust pastry from the flour, butter, quark, 1 egg and 1 pinch of salt. In foil
Wrap and chill for about 45 minutes. Peel the root vegetables, cut lengthways into thin slices. Blanch in boiling salted water for 2 to 3 minutes, drain. Cut the spring onions into rings. Beat the cooking cream with the remaining eggs, season well with salt, pepper, chilli and nutmeg.

Roll out three quarters of the dough between parchment paper. Line a loaf pan first with parchment paper, then with the dough. For the pie lid, roll out the remaining dough into a rectangle the size of a loaf. Cut out a few small stars or similar from the edge to decorate.

Preheat the oven to 200 degrees. Scatter breadcrumbs on the pie crust. Layer the root vegetables and spring onion rings, pour the egg cream over them. Put on the pastry lid, decorate with pastry motifs. Bake in the oven for about 45 minutes until golden.

Preparation time:

about 70 minutes

Per person approx .:

440 kcal (= 1839 kJ), 13 g protein, 15 g fat, 46 g carbohydrates, 5 g fiber