Carrot Pate Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Carrots, sliced
1/4 cup: Onion, diced
1 each: Garlic clove, slivered
1/4 tsp: Dill,
2 tbsp: Olive oil,
1/2 cup: -Water,
1 tbsp: Arrowroot, dissolved in
1 tbsp: -Water,
2 tbsp: White miso,
1/4 tsp: Sea salt,
2 tbsp: Tahini, optional
Directions:
"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
Source from luhu.jp
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
Source from luhu.jp