Title: Carrot Pate
Categories: Appetizer Vegetarian
Yield: 4 Servings

2	c	Carrots; sliced
1/4	c	Onion; diced
1		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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