|Individual Carrot & Herb Pate|
Recently, one of the members suggested an Iron Chef-like challenge. A secret ingredient would be chosen and then whichever members wanted to participate would their creations a few days later. The first ingredient? Carrots!
If you think about it, carrots are kinda boring (no offense, carrots). They’re an outstanding support player (yay mirepoix!!!) but outside of a standard carrot side dishes and carrot cake, they’re rarely the star of the show. I loved this challenge because it forced me to look at this simple ingredient in a totally different way. 24 hours after the ingredient was named, I was losing sleep over choosing the one way that I would present it. I requested the ability to post multiple dishes, but was rebuked. I compared my internal dilema to being asked which child I love more… but more difficult.
Finally, I decided to make everything that I wanted to make and then post the picture that I liked the most… but I still get to blog about them all. Quite possibly the best part of this particular dish was that the kids loved it. They said, “hey… it kinda tastes like cheese.”
|Getting ready with Tofu, Thyme, Tarragon & Carrots
(carrots don’t start with a “T”, but we still brought them to the party!)
|Boiling the peeled carrots|
|When you grease the lined cookie sheet, grease the cupcake form.
Roast up those carrots!
(I just fold up a napkin into a small square. See it on the left of the muffin pan?)
|forgot to include these in the first picture. White miso paste and some apple cider vinegar.|
|Roasted carrots (they’re pretty, right?!)|
|Herbs. Thyme on the left and tarragon on the right.|
|Throw all ingredients, except for the herbs, into a blender
(or tall container if you’re using an immersion blender)
|Puree until smooth|
|Fill cupcake tray using a #20 ice cream scoop (3 tablespoons)|
|Official Taste Testers (drinking Carrot Creamsicle Milkshakes!)|
|Light + Yummy = Guilt Free|
Individual Carrot & Herb Pate
Makes 12 individual pates
1 pound carrots, peeled
2 tablespoons butter, room temperature
2 tablespoons apple cider vinegar
2 tablespoons white miso
1 package silken tofu
2 tablespoons cornstarch
1 tablespoon salt
1 teaspoon thyme, removed from stem and finely chopped
1 teaspoon tarragon, removed from stem and finely chopped
Kosher Salt & Pepper to taste
Preheat oven to 450 degrees.
1. Cook carrots, covered in salted water until tender.
2. Line a baking sheet with foil and grease with olive oil. At the same time, grease a cupcake tin (with 12 molds) with oil.
3. Drain carrots. Place on prepared baking sheet. Roast in the bottom 1/3 of the oven for about 12 minutes. Turning carrots half way through.
4. Remove carrots from oven. Reduce temperature to 325 degrees.
5. Add herbs and use a wooden spoon to combine. Taste. Add salt and freshly ground pepper to taste.
6. Using an ice cream scoop (#20 size is 1.5 ounces = 3 tablespoons), fill all 12 greased cupcake vessels.