Carrot pate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Carrots; sliced |
| ¼ | cup | Onion; diced |
| 1 | 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) |
Directions
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.