Carrot Pate

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

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

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