Carrot Pate
By: Kelsey Ganes
Published: Thursday, February 11, 2010 - 10:47am

Ingredients




2 cups Carrots, sliced
1 cup Onion, diced
1 Garlic clove, slivered
1 teaspoon fresh Dill
2 tablespoons Olive oil
3/4 cup Water
1 tablespoon Arrowroot, dissolved in 1 TBSP water
2 tablespoons White miso
1/4 teaspoon Sea salt
2 tablespoons Tahini, optional

Preparation

1 In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.  2 Add the water, cover, and simmer until the carrots are tender (about 20 minutes).  3 Puree until a smooth paste and return to the saucepan.  4 Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.  5 Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan. 6 Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.  7 Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.

About


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.