Carrot and Almond Paté
- 4 People
- 35 Minutes
4 cups (600 g) carrot
2 cups (300 g) onion
1/2 cup (60 g) almond flour
2 laurel leafs
2 tbsp (30 ml) olive oil
It would be perfect if all the ingredients came from organic farming.
Cut the onion in half, then slice it.
Sauté onion and laurel leafs in 2 tbsp olive oil, for 10 minutes (high or medium heat).
Peel and slice thin the carrots.
Add the sliced carrots and 2 cups (500 ml) water in the frying pan. Cover and simmer for 20 minutes.
Move away the laurel leafs and drain the onions and carrots. Place the mix in the hand blender’s glass and blend it until you get a paste.
Add the almond flour and Himalayan salt to taste. Mix very well with a fork.
Serve accompanied by rye bread or raw crackers.