Carrot Pate

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.