This carrot pâté recipe is a great way to use up a glut of carrots. Spread on toast it makes a fantastic starter or light lunch. Just add pomegranate for festivity, and a contrasting pop of colour.
Ingredients
Carrot pate
750g carrots, topped and tailed, skin on and chopped into similar size chunks, roughly 2cm
1 clove garlic, minced
1 tablespoon tahini paste
2 tablespoon lime juice (roughly 1 lime)
1 teaspoon ground cumin
1 teaspoon ground coriander
Extra-virgin olive oil
Sea salt
To serve:
sourdough bread, toasted.
pomegranate seeds
coriander seed, toasted and lightly crushed with a pestle and mortar.
coriander leaf
Instructions
Pre-heat oven to 180°C (fan).
Toss the carrots with a tablespoon of olive oil, add a ½ teaspoon salt then roast in the oven for 40-45 minutes until tender. Allow to cool for 10 minutes, then transfer to a blender or food processor ready to make your hummus.
To the carrots, add 2 tablespoons water, the garlic, olive oil, tahini, lime juice, cumin, coriander and ½ teaspoon salt to the blender. Blitz until you have really smooth paste. If necessary you might need to add a couple more tablespoons of water to help the carrots break down.
Taste and adjust flavours as necessary. More salt or lime probably!
Scoop into a bowl and chill until ready to use. Just before serving top with pomegranate seeds and toasted, lightly crushed coriander seed
Recipe by Ceri Jones Chef at https://cerijoneschef.com/?p=8439