Carrot Cashew Pate
Mill City Cooks

Carrot Cashew Pate

By: Market Chef Jenny Breen

Ingredients

  • 3 cups carrots, chopped
  • 2 cups water
  • 1 cup unsalted cashews
  • 2 cloves garlic
  • 1/2 Tablespoon miso paste
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt

Method

Cook the carrots in a steamer using 2 cups water until very soft, drain (reserving 1/2 cup of the cooking water), and set aside. In food processor, chop garlic cloves and cashews. Add miso paste, carrots, and water (a little at a time) and spices. Puree until well blended and creamy. You may need to pulse this mixture in the processor and scrape several times in order to capture all the small carrots pieces that get missed. Or, just pay attention to them when serving—they can be a fun, sweet surprise)