Quebec Grain-Fed Veal Pâté with Turmeric and Lentils

Type of cut: ground veal

Yield: 4 servings

Degree of difficulty: chef

Preparation: 30 minutes

Cooking: 50 minutes

Cooking method: roasting




  • 3 sweet potatoes
  • 2 large knobs of butter
  • 160 ml (2/3 cup) milk
  • 15 ml (1 tbsp) olive oil
  • 1 fennel bulb, finely chopped
  • 1 cup green lentils, cooked
  • 30 ml (2 tbsp) olive oil
  • 3 shallots, finely chopped
  • 454 g (1 lb) ground Quebec Grain-Fed Veal
  • 45 ml (3 tbsp) turmeric
  • Salt and freshly ground black pepper
  • 2 large zucchini, cut into thin slices on the diagonal
  • 225 g (1/2 lb) Le Moine cheese, grated (optional)


  1. Preheat oven to 150°C (300°F).
  2. Peel and chop the sweet potatoes and cook them in boiling salted water. Drain the potatoes and purée with the butter and milk. Set aside.
  3. Heat the olive oil in a skillet and brown the fennel. Add the cooked lentils and cook over low heat for 5 minutes. Set aside.
  4. In the same skillet, heat the olive oil and add the shallots. Add the grain-fed veal and turmeric and sauté the mixture. Season to taste.
  5. Put the ground veal mixture in an ovenproof dish, add the lentil mixture, then the sliced zucchini. Top with the sweet potato purée and bake for 20 minutes.
  6. Sprinkle with grated Le Moine cheese, if desired, and brown in the oven. Place the dish in the centre of the table and serve.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011


Recipe provided by Patrick Vesnoc.