Carrot-Ginger Pâté 6.000

Deb Lindsey for The Washington Post

Dec 26, 2012

Arbol chili peppers can pack a lot of heat, so if you prefer, omit them from the cooking process and add a dash of cayenne pepper to the finished pâté instead.

Make Ahead: The pâté can be made, covered and refrigerated up to 2 days in advance.

Servings: 6

Yield: Makes about 1 1/2 cups

  • 2 tablespoons raw, unsalted sunflower seeds
  • Sea salt
  • 1 teaspoon caraway seed
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 medium (8 ounces) carrots
  • 1 dried arbol chili pepper, split in half lengthwise, seeds discarded (see headnote)
  • 1/4 cup water
  • 1-inch piece ginger root, preferably young
  • 2 teaspoons white or brown rice miso
  • 1 tablespoon freshly squeezed lemon juice


Soak the sunflower seeds in a small bowl with water to cover for 30 minutes; drain. Mash to a paste with a pinch of salt in a mortar and pestle.

While the sunflower seeds are soaking, toast the caraway seed in a small skillet over medium-low heat for 2 to 3 minutes, until fragrant. Grind with a pinch of salt in a mortar and pestle and allow to cool.

Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat. Add the onion and 1/4 teaspoon of salt. Cook for about 20 minutes, stirring occasionally, until the onion is tender and golden and reduced in volume by about two-thirds. Add the caraway seed, remove the skillet from the heat, cover and cool.

Peel the carrots and cut them into pieces approximately 1/2 inch by 1 inch. Transfer to a large saucepan or small Dutch oven and add 1 teaspoon of the oil, 1/4 teaspoon salt, the chili pepper and the water. Bring almost to a boil over medium heat, then reduce the heat to medium-low, cover, and cook until the carrots are easily pierced with the tip of a knife, 20 to 25 minutes. Allow to cool.

Peel the ginger root and cut it into 1 or 2 pieces. Use the flat side of a knife to mash it completely flat, then mince; alternately, grate the ginger root.

Use a slotted spoon to transfer the carrots to the bowl of a food processor (discard the chili pepper). Add the onion, ginger, sunflower seed paste, the remaining 1 tablespoon plus 2 teaspoons of oil, and the miso, and process until smooth and creamy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Add the lemon juice and pulse to combine. Taste, and add salt if needed.

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Recipe Source

From Washington food writer Emily Horton.

Tested by Jane Touzalin.

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