Moroccan Hazelnut Carrot Pate
3 cups carrots, peeled and chopped
1/2 medium white or yellow onion, diced
1 tbsp olive oil
1 stalk celery, diced
1 tsp thyme
1 tsp marjoram
1 tsp cinnamon
1 tsp savory
1 tsp sea salt
1/2 tsp sage
1/2 tsp nutmeg
1/2 tsp lemon pepper
1 cup hazelnuts, finely ground
Garnish: 1/2 cup mix of grated carrot, minced parsley and hemp hearts
sprinkled on top
Cook carrots until tender; then drain and cool to lukewarm.
Saute onion in olive oil over medium low heat for 5-6 minutes, or until
onions are golden and sweet. Add celery and season with thyme, marjoram,
cinnamon, savory, sea salt, sage, nutmeg and lemon pepper. Cook another
2-3 minutes to soften the celery and awaken the flavours, then remove from
heat and cool.
Once mixture is lukewarm, transfer to blender or food processor. Puree
carrots and seasoning blend until smooth, then turn out into a mixing bowl.
Fold in hazelnuts until even consistency is reached. Pack firmly into one
medium-sized parchment-lined loaf pan. Bake at 350 degrees for 30-35
minutes or until browned and centre is set.
Cool, invert into serving tray, and garnish.
Recipe adapted from Lorna Knowles (of Hemp & Co.) original recipe,
courtesy of Chef Laura Moore of The Good for You Gourmet.
From: ethicalDeal: Foodie Friday
Chef Laura Moore of The Good for You Gourmet