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Carrot and walnut pate with ginger » Simple and Healthy Recipe! ✅

This dish can be changed in countless ways, and it actually started out as a soup for me. It assembles quickly and makes a great last minute snack since many of the ingredients should already be in your pantry. I used almonds and cilantro in this version, but I often make it with cashews. Parsley and tarragon are also great herbs to use. – try this

  • 1 pound carrots, peeled and steamed, a little boiling water reserved

  • 1/2 cup sliced ​​walnuts, toasted

  • olive oil

  • 1/2 onion, chopped

  • 1 clove garlic, minced

  • 1/4 teaspoon cumin

  • 1/4 teaspoon coriander

  • 1/2 teaspoon grated ginger (I keep it in the freezer and use a microplane)

  • 1 1/2 teaspoons lemon juice

  • 1 tablespoon of chopped aromatic herbs

  • 2 tablespoons Greek yogurt or sour cream (optional)

  1. Fry the onion in the olive oil until it begins to brown. Add the garlic, coriander, cumin and ginger and cook for a couple more minutes.

  2. Place carrots, onion mixture, walnuts, and lemon juice in a food processor and blend until smooth. Add the water a tablespoon at a time if the mixture is too thick.

  3. Eat as is to keep it vegan or mix it with yogurt or sour cream and season with salt and pepper to taste.

  4. Serve with grilled crackers, pita, or baguettes.

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