Carrot and Ginger Pâté
2 large carrots
20g of fresh root ginger, chopped in small slices
6 chives, chopped finely
1 soup spoon of paleo mayonnaise
10g of sesame seeds
Salt and pepper (seasoning)
Peel and dice the carrots, boil them in salted water for about 15-20
minutes, until they are soft. Put them a side and allow them to cool down.
Toast the sesame seeds on a tray in the oven for five minutes at 180 șC.
When the cooked carrots are cold, blend them with the ginger, mayonnaise
Then add the finely chopped chives and stir them in well.
Place the carrot pâté in a bowl garnished with the toasted sesame seeds.
If you are not going to serve this straight away keep it in the fridge.
From: Hotel Posada del Valle
Hotel Posada del Valle