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.
Ingredients
- 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
Instructions
- 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.
Notes
* 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
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
Tried this recipe?Let us know how it was!