Carrot and walnut pate

Have you tried the vegetable pate? They are those that are made without using ingredients of animal origin such as today's recipe which is a carrot and walnut pate.

Before trying them I was a bit skeptical because I like pâtés to have flavor and I did not think that this type of pâté could pass the test. But when I tried them I was instantly convinced. There are really good mixes, healthy and light at the same time. So they are ideal for a snack dinner.

In addition, the carrot and walnut pate is perfect for gluten, lactose and egg intolerant. Although it cannot be served if the diners are allergic to nuts because they have nuts. We must also pay attention to the bread that is served as an accompaniment since it has to meet the same requirements so that our guests can enjoy all its flavor.

Carrot and walnut pate

Print recipe

A healthy and light vegetable pate to take at any time.

• Mayra Fernandez Joglar

• Recipe type: snacks
• Calories: 170
• Rations: 2-3

• Preparation time: 5M
• Cooking time: 15M
• Total time: 20M

Ingredients

• 3 medium carrots
• 20 g of peeled walnuts
• 2 small or 1 large garlic cloves
• 20 g of virgin olive oil
• Salt and pepper

Preparation

1. We scrape carrots and wash them well. We cut them into thin slices, put them in a small pot and add water only to cover them. The we cook over low heat for 15 minutes. Depending on the carrots, it may be necessary to cook for a few more minutes. They have to be very soft. Watch during cooking that they do not run out of water.

2. We put the carrot in the blender glass, add the peeled walnuts and the peeled garlic cloves. Season to taste and add half the oil. We shred until it has turned into a paste. Add the rest of the oil and grind again just so that the oil is integrated.

3. Transfer the pate to a nice bowl or container. We serve it with crackers or small slices of freshly toasted bread.

Notes

To make more of this pâté you just have to double the quantities. The preparation process is always the same, cook the carrots until they are very tender and mash them with the rest of the ingredients.[br][br]Be careful with the garlic because, if it is very spicy, it can ruin the pâté. If you have doubts, put only one, crush and try. If you see that it lacks grace you can add another or just half until you get the right point.