Carrot Pate
Serve this pate with crackers or toast, or you can serve
it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45minutes

Servings Prep Time
6 45minutes

Ingredients

Instructions
  1. 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.

  2. The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.

  3. In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.

  4. Add the water, cover, and simmer until the carrots are tender (about 20 minutes).

  5. Puree until a smooth paste and return to the saucepan.

  6. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.

  7. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.

  8. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.

  9. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.