Carrot and Coriander Pate Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodInterest Group

Ingredients

 Carrots1 Pound, grated (500 Gram)
 Ground coriander1 Tablespoon
 Freshly squeezed orange juice6 Fluid Ounce (175 Gram)
 Water1⁄2 Pint (300 Milliliter)
 Medium fat soft cheese2 Ounce (50 Gram)
 Fresh coriander leaves1 1⁄4 Ounce (30 Gram)
 Crusty bread1 (For Serving)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 589 Calories from Fat 151

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1020.4 mg42.5%

Total Carbohydrates 101 g33.6%

Dietary Fiber 21.4 g85.7%

Sugars 41.2 g

Protein 17 g34.5%

Vitamin A 1567% Vitamin C 110.2%

Calcium 28.4% Iron 31.6%

*Based on a 2000 Calorie diet

Directions

Place the grated carrot in a saucepan with the ground coriander, orange juice and water Cover the pan and simmer for 20 minutes until the carrots are cooked.
Drain, cool and transfer to a blender or food processor with a little of the cooking liquid.
Add the soft cheese and coriander leaves and blend until smooth.
Season to taste and blend again.
Spoon into small dishes and chill before serving with crusty bread.
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