Rainbow Carrot, Feta & Sage Pâté
Entertaining for vegetarian guests? Impress them with this carrot pâté served with sesame melba toast.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 15 mins |
- Cook Time : 1:10 hours
500 g Findus Rainbow carrots
1 round of feta
¼ C (60 ml) crème fraiche
½ tsp (2.5 ml) fine salt
¼ tsp (1.25 ml) ground pepper
1 tsp (5 ml) honey
25 g butter
10 sage leaves
Olive oil, for drizzling
2Tbsp (30ml) sesame seeds
Pre heat the oven to 200 °C.
Place the 2 whole heads of garlic onto a piece of foil, drizzle with a little bit of olive oil and wrap the foil up to form a parcel. Roast in the oven for 40-50 minutes until tender. Remove and allow to cool.
Bring a saucepan of salted water to the boil. Boil the carrots for 3½ minutes and then refresh under some cold running water.
Place the carrots, feta, crème fraiche, salt, pepper and honey into a food processor. Squeeze the soft flesh from the roasted garlic cloves and add the tender flesh to the blender. Blend for 10 seconds.
Heat the butter in a saucepan. Once it starts to bubble, add the sage leaves and allow the butter to turn golden brown. Add this to the blender as well and blend until smooth. Place the pâté in a serving dish.
Pre heat the oven to 190 °C.
Place the baguette/ciabatta slices onto a baking tray, drizzle with some olive oil and scatter the sesame seeds on top. Bake for 8-10 minutes until golden and crisp.
Serve the pâté with the melba toast on the side.