2 cups carrots, sliced
¼ cup onion, diced
1 clove garlic, slivered
¼ teaspoon dill
2 tablespoons olive oil
½ cup water
1 tablespoon arrowroot dissolved in 1 tablespoon water
2 tablespoons white miso
¼ teaspoon salt
2 teaspoons tahini
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.