Instructions
- 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 puree, flavored carrots for a little while longer. The puree should not feel wet.
- The addition 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.
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