Roasted Carrot Pâté with Middle Eastern Spices
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side, Dip
Cuisine: Middle Eastern
Yield: 1 ¾ cups
Ingredients
  • For Pâté
  • 60 ml (4 Tbsp) olive oil, divided
  • 1 lb organic carrots* (6-8 medium), with tops if possible
  • Kosher salt
  • Freshly ground pepper
  • 1 large garlic clove, unpeeled
  • 1 medium shallot (abut 1 ounce), peeled and thinly sliced
  • ¾ tsp coriander
  • ¾ tsp cumin
  • ½ tsp Aleppo pepper flakes
  • ¼ tsp ground ginger
  • ¼ tsp smoked paprika
  • 1 Tbsp chopped fresh mint leaves
  • ½ tsp sumac
  • 30 ml (2 Tbsp) tahini
  • 30 ml (2 Tbsp) freshly squeezed lemon juice, or more to taste
  • Water or unsalted vegetable stock as needed
  • For Carrot Top Oil
  • Tops from one bunch carrots
  • Extra virgin olive oil
Procedure
  1. Preheat oven to 375°F.
  2. Trim tops off carrots, and set aside (or soak in a bowl of cold water if very dirty).
  3. Prep and cook vegetables: Slice carrots into 1-inch oblique/roll cuts, and toss with 15ml/1 Tbsp olive oil, about ¼ tsp salt, and a few grinds of pepper. Spread carrots and unpeeled garlic clove on a sheet pan and roast for 30 minutes, tossing occasionally, until carrots are fork-tender and lightly browned in some spots.
  4. While carrots and garlic are roasting, heat 2 teaspoons oil in a small sauté pan over medium. Add shallot and a pinch of salt. Cook, tossing or stirring frequently, for 2-3 minutes or until softened and translucent. Add coriander, cumin, Aleppo flakes, ground ginger, and smoked paprika, and toss to coat. Continue to cook for one minute or until spices are fragrant, stirring continuously. Let cool slightly.
  5. Make Carrot Top Oil: Bring a pot of salted water to a boil and blanch carrot tops for 10 seconds, until wilted and deep green. Drain and plunge into an ice bath to cool. Wring carrot tops dry, transfer to blender, and cover with olive oil by ¼ inch. Process until smooth. Line a fine sieve with a coffee filter or 2-3 layers of cheesecloth and set over a bowl. Pour puree into sieve and set aside to drain until all oil has dripped into bowl. (When oil has drained, discard solids.)
  6. Process pâté: Peel roasted garlic clove, and transfer carrots and garlic to food processor (or a high-powered blender). Using a rubber spatula, scrape in shallots, spices, and their cooking oil. Add mint, sumac, tahini, lemon juice, 2 tablespoons water, a heaping ¼ teaspoon salt, and 2-3 grinds black pepper.
  7. Cover with lid and turn on processor or blender to medium speed, drizzling in remaining olive oil (2 tablespoons + 1 teaspoon) while machine is running. Process until smooth, adding more water, stock, or olive oil a tablespoon at a time if you prefer a smoother consistency. Taste for seasoning, and add remaining lemon juice and additional salt and pepper if desired.
  8. Serve: Top with optional Carrot Top Oil or Carrot Top Pesto, and serve with crudités, chips, or falafel for dipping. Alternatively, use as a sandwich spread.
  9. Refrigerate pâté in an airtight container for up to 5 days. Store Carrot Top Oil in a glass jar in a cool, dark place for up to a week.
Notes
*If carrots are organic, simply scrub under running water before using. If not organic, wash and peel before using.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/roasted-carrot-pate-middle-eastern-spices/