Carrot Pate Recipe

Ingredients

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

Recipes as an idea can be found way back into antiquity, certainly as far as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient cook books were just simple hieroglyphic or cunieform instructions for food preparation.

Interestingly, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`.

As our culinary historical trip moves on a few more years there are a couple of books which appeared in the 1300s ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that is familiar to us all today, but rather accounts of the types of meals prepared for the rich and powerful of that period.

During the succeeding few hundred years, the wealthy families of Wesstern Europe strove to lay on the most exotic meals, and consequentially cooks and their recipe collections were greatly in demand. However, it was during the 19th century that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes of the day.

By the arrival of the 1900s, recipe publications are starting to become popular mostly as a result of better eduction, more free time and having more money.

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We hope you enjoy this Carrot Pate recipe.

 


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