Carrot Pate

Recipe Ingredients

2 cups	220g / 7.8oz	Carrots - sliced
1/4 cup	15g / 0.5oz	Onion - diced
1		Garlic clove - slivered
1/4 teaspoon	1.3ml	Dill
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	- water
1 tablespoon	15ml	Arrowroot - dissolved in
1 tablespoon	15ml	- water
2 tablespoons	30ml	White miso
1/4 teaspoon	1.3ml	Sea salt
2 tablespoons	30ml	Tahini - optional

Recipe 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 pureed, flavored carrots for a little while longer.

The pate should not feel wet. The additional 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.

Source:
SERVES: 4 "Friendly Foods" by Brother Ron Pickarski

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