Ingredients:

2 cups carrots, sliced

1/4 cup onion, diced

1 clove of garlic, slivered

1/4 teaspoon dill

2 tablespoons olive oil

1/2 cup water

1 tablespoon arrowroot, dissolved in 1 tablespoon water

2 tablespoons white miso

1/4 teaspoon salt

2 teaspoons tahini (sesame butter)

Preparation:

In a medium saucepan, sauté the carrots, onions, garlic, and dill in the oil for 2 to 3 minutes.  Add the water and cover; simmer about 20 minutes, until the carrots are tender.

Purée the carrot mixture into a smooth paste and return it to the saucepan.

Combine the dissolved arrowroot, miso, salt and tahini.  Add this mixture to the puréed carrots.  Bring to a slow simmer, stirring constantly, and cook for about 20 minutes until the pâté detaches itself from the side of the pan. Remove from heat.

Turn the pâté mixture out into a lightly oiled serving dish and let cool. Serve the pâté with wheat crisps or as a side dip for vegetables, such as celery.

Tip:  We recommend mellow white miso.