Recipe - Carrot Pate

2 cup Carrots; cut or sliced up
One fourth cup Onion; minced
1 Garlic clove; slivered
One fourth teaspoon Dill
2 tablespoon Olive oil
One half cup Water
1 tablespoon Arrowroot; dissolved in
1 tablespoon Water
2 tablespoon White miso
One fourth teaspoon Sea salt
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini