Carrot Pate
Submitted by samantha
Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
60 minCarrot pate sounds unusual until you taste it.
Carrots simmer with onions, garlic, and dill until tender, then get pureed smooth before miso and arrowroot thicken everything into a spreadable consistency that holds its shape on a platter.
Optional tahini adds richness and helps bind the mixture, while the miso brings that savory umami punch that makes this feel more substantial than just pureed vegetables.
Kitchen Tips
- Texture control: If your puree feels wet, simmer it longer uncovered. The pate should pull away from the pan sides when it’s thick enough.
- Tahini upgrade: Those two tablespoons make it taste richer and hold together better for spreading. Worth adding if you have it.
- Serving versatility: Spread on crackers or toast for appetizers, or serve as a dip with raw carrot sticks, celery, and bell pepper strips.
Ingredients
Directions
Mash the carrots roughly before pureeing them.
You might need to add a little extra water; in which case, simmer the pureed, flavored carrots for a little while longer.
The pare should not feel wet.
The additional of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
In a medium saucepan, sauté the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
Purée until a smooth paste and return to the saucepan.
Combine the dissolved arrowroot, miso, salt and tahini, if you wish.
Add this mixture to the puréed carrots.
Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
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