Stewed vegetables give a deep aroma, ground nuts give a heart-healthy fats and millet as a perfect texture.
Combination of vitamins and flavors of spices for breakfast.
In our home, liked with pickled cucumber, but over the weekend with a large dose of fresh onions.
Roasted vegetable pate with millet and hazelnuts
- millet – 3/4 cup
- leek – white part 1 medium sized
- carrot – 3 medium sized
- parsley root – 2 medium sized
- celery – 2 stalks
- garlic – 4 cloves
- hazelnuts – 1 cup
- rapeseed oil – 1/3 cup
- soy sauce – 4 spoons
- marjoram – 2 teaspoons
- parsley – 1 teaspoon
- thyme – 1/2 teaspoon
- smoked paprika – 1 teaspoon
- sweet paprika – 1 teaspoon
- turmeric – 1 teaspoon
- bay leaf – 2
- allspice – 2
- pepper – to taste
- oil – 1 spoon
- bread crumbs – 2 spoons
- sunflower seeds – 3 spoons
- Follow package directions for preparing millet. Add few minutes more, little overcooked is better.
- Heat the oil in a large pot, then add thin sliced leek, bay leafs, allspices then stir and simmer for a few minutes.
- Grate the carrots and parsley roots, chop the garlic, dice the selery.
- When leek softened, remove bay leaves, allspices, add prepared vegetables and simmer for about 15 minutes.
- Preheat oven to 180°C.
- Grease a medium sized loaf pan with oil and sprinkle bread crumbs.
- In a large bowl place millet, vegetables, ground hazelnut, the rest of the spices and blend ingredients together. Place the mixture into loaf pan, sprinkle with sunflower seeds. Bake for about 40 minutes.
- Here’s the worst thing: let it dry overnight – the pate will be completely ready next day.