Carrot Pate Recipe

"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 pare should not feel wet. The additional of two tablespoons of Tahini will make the pate taste richer and help hold the ingredients together."

Step 1

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.

Step 2


SOURCE: _Friendly Foods_ by Brother Ron Pickarski

Things You'll Need

  • 2c Carrots; sliced
  • 1/4c Onion; diced
  • 1ea Garlic clove; slivered
  • 1/4ts Dill
  • 2tb Olive oil
  • 1/2c Water
  • 1tb Arrowroot; dissolved in 1 tb Water
  • 2tb White miso
  • 1/4ts Sea salt
  • 2tb Tahini; optional

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