Carrot pate

 
                                CARROT PATE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Carrots -- sliced
      1/4   c            Onion -- diced
    1       ea           Garlic clove -- slivered
      1/4   ts           Dill
    2       tb           Olive oil
      1/2   c            -Water
    1       tb           Arrowroot -- dissolved in
    1       tb           -Water
    2       tb           White miso
      1/4   ts           Sea salt
    2       tb           Tahini -- optional
 
   "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."
   
   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.
   
   SERVES: 4 SOURCE: _Friendly Foods_ by Brother Ron
   Pickarski posted by Anne MacLellan
  
 
 
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