2 cup carrots, sliced
1/4 cup onion, diced
1 each garlic clove, slivered
1/4 tsp dill
2 tbsp olive oil water
1 tbsp arrowroot, dissolved in 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
Servings: 4 servings
Carrot Pate Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to follow the history of meal recipes way back into distant history, at least as far back as pharonic Egypt, and potentially, even further back. However, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
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We hope you enjoy this Carrot Pate recipe.
