top of page

Waste Nothing Vegetable Pâté

(by Bex O'Brian)


(Save all your stems and stalks; my favorite are kale stems, broccoli stalks, but spinach, collard, and kohlrabi work too, and in any combination.)

2 handfuls of stalks and stems

skins of 2 large potatoes

a pat or two of butter

1 organic bouillon cube

chicken or vegetable broth (homemade is best)

salt, to taste

optional: sour cream or mayonnaise

Add all vegetables, butter and bouillon cube to a pan.

Pour in broth just to cover.

Cover pan and cook over low heat until the stems and stalks are very soft.

(This can take a while. Check to make sure the broth hasn't evaporated completely.)

When vegetables are soft and there's very little broth left, let cool a few minutes.

Pulse in a food processor or with a hand-held mixer.

Check for salt.

Optional: Stir in sour cream or mayonnaise.

Lovely on buttered toast, or as a side dish.


(Read Doodlebugs, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page