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| Carrot Pate Recipe |
Category: Appetizers
Rating:
N/A
Servings: 4
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Ingredients
2 cup carrots; sliced
1/4 cup onion; diced
1 garlic clove; slivered
1/4 teaspoon dill
2 tablespoon olive oil water
1 tablespoon arrowroot; dissolved in water
2 tablespoon white miso
1/4 teaspoon sea salt
2 tablespoon tahini; optional
Cooking Directions:
"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 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, 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.
SERVES: 4 SOURCE: _Friendly Foods_ by Brother Ron Pickarski posted by Anne MacLellan
appetizers,vegetarian
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