Carrot Pate
Yield
4 servingsPrep
15 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
carrots
sliced |
|
| ¼ | cup |
onions
diced |
|
| 1 | each |
garlic cloves
slivered |
|
| ¼ | teaspoon |
dill weed
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
arrowroot flour
dissolved in |
|
| 1 | tablespoon |
water
|
|
| 2 | tablespoons |
white miso paste
|
*
|
| ¼ | teaspoon |
sea salt
|
|
| 2 | tablespoons |
tahini (sesame paste)
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
carrots
sliced |
|
| 59 | ml |
onions
diced |
|
| 1 | each |
garlic cloves
slivered |
|
| 1.3 | ml |
dill weed
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
water
|
|
| 15 | ml |
arrowroot flour
dissolved in |
|
| 15 | ml |
water
|
|
| 3E+1 | ml |
white miso paste
|
*
|
| 1.3 | ml |
sea salt
|
|
| 3E+1 | ml |
tahini (sesame paste)
optional |
|
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.
