Carrot pate

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.

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