Carrot Pate

I found this recipe in the book, Dining With Friends by Pricilla Feral and Lee Hall. In the last few months I find these recipes that rave how great they are. I make them and they have been not very good and I have to doctor them up. This recipe had high revues and I decided one more time to give it a try.

It was actually very good. Surprise!!!!

This recipe serves 4. If I where having company I would double it.

Ingredients:

• 2 cups carrots, sliced



• 1/4 cup onions diced



• 1 clove garlic slivered-I used 2



• 1/4 teaspoon dill- I used a whisker more



• 1/2 cup water



• 1 Tablespoon arrowroot dissolved in 1 Tablespoon water



• 2 Tablespoons white miso-go easy



• 2 teaspoons tahini-sesame butter



• 1/2 teaspoon salt-I did not use as these last 2 ingredients have plenty salt

Directions:

1. In a sprayed saucepan, saute carrots, onion, garlic and dill for 2-3 minutes.




2. Add the water and cover and simmer for about 20 minutes until carrots are tender.




3. Puree the carrot mixture until a smooth paste. I pureed this with my immersion blender. If you don't have one a food processor or blender will work just fine.




4. Combine the dissolved arrowroot, miso and tahini. Add to the mixture and simmer 20 minutes more.

Cool-refrigerate several hours before serving.

This can be used as a side dish with veggies, such as celery sticks, wheat crackers or even as a spread on your bread, or tortilla shell.

Enjoy!!!