Creamy pumpkin pate
1 serving
15 minutes
Creamy pumpkin pâté is a harmony of tenderness and rich flavor. The combination of soft beef liver, sweet pumpkin, and cream creates an exquisite texture and rich aroma. This recipe, born in a signature kitchen, is inspired by traditional French pâtés but gains a unique touch with the addition of pumpkin. The dish is perfect for a light breakfast or elegant appetizer. It is served on crispy bread or with aromatic toasts, complemented by fresh herbs and light wine. The creamy consistency makes the pâté versatile – it can be served as a standalone dish or used as a filling for tartlets and snack rolls. This delicate and hearty pâté will surely captivate connoisseurs of refined flavor combinations.
1
Chop the onion coarsely.
- Onion: 1 piece
2
Grate the carrot on a coarse grater.
- Carrot: 0.5 piece
3
Cut the pumpkin into small cubes.
- Pumpkin: 100 g
4
Heat the pan with oil and add carrots, onions, and pumpkin.
- Carrot: 0.5 piece
- Onion: 1 piece
- Pumpkin: 100 g
5
After 2 minutes, stir and add butter. Reduce the heat to medium.
- Butter: 1.5 tablespoon
6
Add salt and the pepper mix. Stir.
- Mixed peppercorns (four peppers): pinch
- Salt: to taste
7
After 3-4 minutes, add the cream and stir.
- Cream: 40 g
8
After 2 minutes, add the cooked liver and heat under the lid for about 5 minutes. Cool down and blend with a blender.
- Beef liver: 300 g
