Carrot and Turmeric Paté
Author: 
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup / 140 g sunflower seeds
  • 1 cup / 130g carrots, peeled and chopped
  • 1 teaspoon peeled and grated fresh turmeric
  • 1 tablespoon minced ginger
  • ¼ cup sesame seeds
  • 3 tablespoons raw tahini
  • 1 tablespoon unpasteurized shiro miso
  • 2 tablespoons lemon juice
  • 1 tablespoon of orange juice
  • 3 tablespoons nutritional yeast
  • 1 teaspoon of sea salt
  • ½ teaspoon ground black pepper
Instructions
  1. Soak the sunflower seeds in 3 cups of mineral water for 3-4 hours. Drain and rinse.
  2. Place the rinsed seeds on a tray and allow to dry well.
  3. In a food processor, finely chop ginger and carrots.
  4. Add the sunflower and sesame seeds and process until you get a paste as fine as possible.
  5. Add tahini, miso, lemon and orange juices, salt and pepper and process until smooth.
  6. Add the nutritional yeast and turmeric and incorporate until well mixed.
  7. Taste and correct for salt if necessary.
  8. Place in a paté terrine or mold.
  9. Garnish with orange zest and refrigerate to set.
  10. Optional: garnish with fresh coriander leaves and a few drops of EVOO.
Culinary Tips
You can adjust the amounts of lemon and ginger to your liking. We do not recommend varying the amounts of the rest of the ingredients since the flavor-texture balance can be lost.
It is essential to dry the seeds well before processing. Otherwise you can get a watery texture, a too runny paste.
Depending on the power of the food processor, transfer the pasta to a bowl and continue with a hand mixer until the desired consistency is achieved.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/carrot-and-turmeric-pate/