Fir and Root Vegetables Pâté

 
végépâté de tous les jours, à consommer avec croutons et pain frais.

Recipe : Chloé Ostiguy

 
 

Ingredients

  • 125 ml (1⁄2 cup) cut carrots

  • 250 ml (1 cup) cut potatoes

  • 125 ml (1⁄2 cup) cut turnips

  • 250 ml (1 cup) sunflower seeds

  • 125 ml (1⁄2 cup) tahini

  • 1 onion

  • 2 garlic cloves

  • 75 ml (1⁄3 cup) water

  • 2 tablespoons sunflower oil

  • 1 teaspoon salt

  • 2 tablespoons fresh rosemary

  • 2 tablespoons fir honey

  • 1 tablespoon dried oregano

  • 1 tablespoon fir powder

 

Preparation

Preheat the oven to 350°F.

In a food processor, crush together all vegetables. Poor in a large bowl. Crush the sunflower seeds in the food processor, and add in the crushed vegetables. Add all other ingredients and mix thoroughly.

Cover a rectangular oven mold (13” x 7”) with parchment paper and pour the mixture. Press evenly with the back of a spoon.

Bake for 40 minutes.

Serve with fresh bread, croutons, condiments or marinated vegetables.