Carrot and Apricot Pâté

Name: Carrot and Apricot Pâté
Prep time: 20 min
Total time: 20 min
Ingredients: 300 g/10 oz/l¼ cups Quark or puréed cottage cheese; 2 eggs seasoning to taste; 450 g/1 lb carrots; 75 g/2 oz/½ cup dried apricots, pre-soaked; 2 garlic cloves, crushed; 50 g/2 oz/4 tablespoons butter; 50 g/2 oz/½ cup Gruyère cheese, freshly grated

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This pâté is lovely with sweet and sour sauce, beurre blanc or curry sauce. Serve with toast or biscuits/crackers.

Ingredients

450 g/1 lb carrots
75 g/2

Starter
Vegetarian
Gluten-free

Method

Dice the carrots and apricots and cook in a little boiling salted water for about 20 minutes, or until tender. Drain and purée with the garlic and butter. Add the cheeses, eggs and seasoning. Blend again. Generously butter a 450 g/1