Carrot pate
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Carrot pate
  Pate    Appetizers    Vegetarian    Carrots  
Last updated 6/12/2012 12:46:43 AM. Recipe ID 7124. Report a problem with this recipe.
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      Title: Carrot pate
 Categories: Appetizers, Vegetarian
      Yield: 4 Servings
      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 in
      1 tb -Water
      2 tb White miso
    1/4 ts Sea salt
      2 tb Tahini; optional
  "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

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Recipe ID 7124 (Apr 03, 2005)

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