Spiced Carrot Pate

  • 5 large orange carrots (or the equivalent)
  • 2 T local sunflower or other neutral oil
  • 1 T Ras el Hanout (moroccan spice blend)
  • 1/2 t Salt
  • 1 cup of fresh apple cider


  1. Find a pan you can use on the stove and in the oven. This could be a wide, deep saute pan, or a dutch oven.
  2. Preheat the oven to 400
  3. Scrub (peel if you wish) the carrots, cut them into cubes, toss them in the oil, salt and spice mix and place them in your pan of choice.
  4. Roast them for 20 minutes, or until they are browning on the corners and fragrant.
  5. Put the pan on the stove, add the cider and cook the carrots in the cider until they are very soft and the cider is reduced by 2/3
  6. Remove the carrots and blend or puree in food processor, adding liquid back as needed to make a chunky dip.

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