Carrot and Apricot Pâté

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

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.


  • 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
  • 300 g/10 oz/ cups Quark or puréed cottage cheese
  • 2 eggs seasoning to taste


    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 lb (13 x 8 x 5 cm/5 x 3 x 2 inch) terrine or loaf pan and cook as cabbage and coriander pâté.