Ingredients Jump to Instructions ↓

  1. 2 cups 220g / 7.8oz Carrots - sliced

  2. 1/4 cup 15g / 1/2oz Onion - diced

  3. 1 Garlic clove - slivered

  4. 1/4 teaspoon 1 1/3ml Dill

  5. 2 tablespoons 30ml Olive oil

  6. 1/2 cup 118ml - water

  7. 1 tablespoon 15ml Arrowroot - dissolved in

  8. 1 tablespoon 15ml - water

  9. 2 tablespoons 30ml White miso

  10. 1/4 teaspoon 1 1/3ml Sea salt

  11. 2 tablespoons 30ml Tahini - optional

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback