Carrot Paté

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Carrot Pate

 

Yield: 4 servings

 

Ingredients:

 

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 in1 tb -Water

2 tb White miso

1/4 ts Sea salt

2 tb Tahini; optional

 

 

Directions:

 

For this recipe you may use a food processor instead of a blender to pureethe carrots. Mash the carrots roughly before pureeing them. You might needto add a little extra water; in which case, simmer the pureed, flavoredcarrots for a little while longer. The pare should not feel wet. Theadditional of two tablespoons of tahini will make the pate taste richer andhelp hold the ingredients together."In a medium saucepan, saute the carrots, onions, garlic and dill in the oilfor 2 to 3 minutes. Add the water, cover, and simmer until the carrots aretender (about 20 minutes). Puree until a smooth paste and return to thesaucepan. Combine the dissolved arrowroot, miso, salt and tahini, if youwish. Add this mixture to the pureed carrots. Bring to a slow simmer,stirring constantly and cook until the pate detaches itself from the sidesof the pan. Remove from heat, turn the pate mixture out onto a lightlyoiled serving dish and let cool. Serve the pate with crackers or toast, orserve it as a dip with crisp, raw vegetables.

 

SERVES: 4

 

SOURCE: _Friendly Foods_ by Brother Ron Pickarski

 

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV