AppetizerDavid Scott AllenProvencal RecipesTaste

Spicy Carrot Goat Cheese Pâté a Recipe for those Bits in the Fridge

We all agree that food waste is terrible, and in North America where shopping for many tends to involve large format stores with bulk packaging…often we buy too much. Even if you are a conscious shopper and dedicated cook – like David – sometimes there end up being some leftover bits in the fridge. Now, in Cocoa & Lavender’s kitchen, nothing gets wasted, so he created this recipe for spicy carrot goat cheese pâté.

Spicy Carrot Goat Cheese Pâté 

Spicy Carrot Goat Cheese Pâté 

This recipe is completely adaptable to what ever bits and bobs you have in the fridge, and to suit your tastes. It is an easy way to use up leftovers before they spoil.
Course Appetizer
Cuisine French, Provencal
Servings 2 cups


  • 4 large Carrots peeled and sliced *
  • 2 tablespoons Butter
  • 1 large (or 2 small) shallots peeled and minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Piment d’Espelette or more to taste *
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 ounce chèvre or other cheese see notes
  • 3 tablespoons Mascarpone
  • 1 tablespoon olive oil


  • Steam the sliced carrots until very soft - about 15 minutes.
  • Meanwhile, melt the butter in a medium skillet and add the minced shallot.
  • Cook until soft and then add the cumin, piment d’Esplette. salt, pepper, and cinnamon.
  • Cook for 30 seconds or so to bring out the flavors in the dried spices.
  • When the carrots are soft, add them to the spice mixture and cook a few more minutes.
  • Transfer the mixture to a mini food processor and add the goat and mascarpone along with the olive oil.
  • Purée until very smooth; adjust for seasoning and scoop into a bowl.
  • Serve with celery sticks or crackers.


* What if you don’t have any of these bits in your fridge?
Easy substitutions:
Cooked carrots – sweet potatoes, butternut squash, peas
Piment d’Esplette – red pepper flakes, cayenne pepper
Goat cheese – cream cheese, cottage cheese, ricotta
Mascarpone – crème fraîche, sour cream, heavy cream
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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