Categories : Vegetarian Cuisine

I have made this nut pâté ever since I had a vegetarian friend over for Christmas dinner several years ago. I just fell in love with it. At Christmas I eat it with the traditional food, it is really good with cranberries. This nut pâté is also great all year long I love to eat it on a slice of bread with some pickles.

The recipe has not changed one ounce since I first made it back in 2001, due to that the recipe works perfectly just like it is! A lot of people have enjoyed this recipe for my Christmas dinners and they have all been just as enthusiastic about it as I am. I’ve served it for so many people, and virtually all have loved it! If you are a new vegetarian or vegan and are unsure whether to bother with pâté, you should try this next Christmas. There is no reason to sit with some Christmas food you’re not crazy about, but every reason to impress your family with this delicious green food.

The ingredients of pâté are few and simple, but they complement each other perfectly! Because the ingredients are so simple, and since I basically only make pâté up to Christmas, I prefer to use good organic raw materials for the purpose.


450 g celeriac
350 g mushrooms
100 g onions
200 g hazelnuts
3 tbsp. soy sauce
2 tbsp. herbal salt
Freshly ground pepper
150 g peeled apples cut into slices
100 g whole prunes or sliced ​​in half

Preparation Method

Start by peeling of celery and cut then into large cubes. Boil them in salted water until tender. Then pour the water from the celery (use the celery water for vegetable soup. Save it if necessary in the freezer until you need it) and mash the celery cubes with a hand blender.

The hazelnuts are blended in a blender and added to the mass. I usually like to split the nuts into two groups and blend one half slightly finer than the other.

The onions (white or red) and mushrooms (white or brown) are chopped or blended finely and add too.

Finally taste the mixture and add herb salt, pepper and soy sauce accordingly. Don’t worry if the batter is not immediately moist. The pâté becomes very soft and delicious – without added liquid.

Half of the batter should be placed in the bottom of an ovenproof dish. Put the apples and prunes alternately on top of the pâté and then add the second half of the mixture on top .

Bake at 200 degrees Celsius in the center of the oven for approximately 45 minutes. The smell of the pâté is fantastic! … And once it spreads throughout the kitchen, you know it will soon be Christmas!

Bon Appetit!


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