As someone who loves carrots, I found this Carrot and Walnut Paté perfect for spreading on crostini or using as a sandwich filling, perhaps with some grilled vegetables as well.
A really simple and quick carrot cream that you must try, and we’ve enriched it with chopped walnuts that make all the difference, believe me.
If you like patés or vegetable mousses to enhance your sandwiches or crostini, below are more ideas, and then right after the photo, as always, we’ll discover how to prepare this Carrot and Walnut Paté!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Carrot and Walnut Paté
- 10.5 oz carrots
- 4 walnut halves
- 2 cloves garlic
- 1 bunch sage
- 2 tbsp extra virgin olive oil
- as needed water
- 2 pinches black pepper
- as needed salt
Tools
- 1 Immersion Blender
- 1 Pan
- 1 Spatula
Preparation of Carrot and Walnut Paté
To prepare the carrot paté, first scrape the carrots and cut off the ends.
Peel the garlic cloves and set aside momentarily, then slice the carrots thinly.
Sauté the garlic cloves in a little oil in a large pan, and after a few minutes, add the carrots.
Mix well with a spatula to flavor, then add the sage leaves, salt, and cover with a lid.
Cook the carrots over medium-low heat for 10 minutes, adding a little water if needed so they don’t stick to the pan.
When the carrots are cooked, turn off the heat, add pepper, and blend, including the walnut halves, sage leaves, and garlic cloves.
While blending, you can add a little extra virgin olive oil (as we did) to achieve a smoother and creamier consistency.
Otherwise, if you want a more rustic result, blend briefly for a coarser texture.
Place the paté in a jar with an airtight closure and store it in the fridge until ready to use.
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How to Store the Paté
You can store it in the fridge in a tightly sealed container for 3 days.
Other Recipes
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