Carrot Pate Recipe - Cooking Index
Carrot Pate Recipe - Cooking Index
| 2 cups | Carrots - sliced | |
| 1/4 cup | Onion - diced | |
| 1 | Garlic clove - slivered | |
| 1/4 teaspoon | Dill | |
| 2 tablespoons | Olive oil | |
| 1/2 cup | - water | |
| 1 tablespoon | Arrowroot - dissolved in | |
| 1 tablespoon | - water | |
| 2 tablespoons | White miso | |
| 1/4 teaspoon | Sea salt | |
| 2 tablespoons | Tahini - optional |
"For this recipe you may use a food processor instead of a blender to puree the carrots. 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 pate 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, saute 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). Puree 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 pureed 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.
Source:
SERVES: 4 "Friendly Foods" by Brother Ron Pickarski
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