Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Carrots; sliced |
¼ cup | Onion; diced |
1 \N | Garlic clove; slivered |
¼ teaspoon | Dill |
2 tablespoons | Olive oil (or corn oil) |
½ cup | ;water |
1 tablespoon | Arrowroot; dissolved in 1 tbsp water |
2 tablespoons | White miso |
¼ teaspoon | Sea salt |
2 tablespoons | Tahini (optional) |
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 to 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 fronm the sides of the pan. Remove from heat, turn the pate out into a lightly oiled serving dish, and let cool.
Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE Serve the pate with crackers or toast, or serve it as a dip with crisp raw vegetables.