ewa samples, pasztet z marchwi, carrot pate

Pasztet z marchwi – Polish Carrot Pâté with coconut sugar glazed carrots

Dish this was in my head for a long time. As once vegetarian I used to make it quite often. I made a few changes like the glazed carrots inside or coconut oil but the rest of stayed pretty the same. 

Normally pasztet is meat based dish. In Poland it’s made from ground poultry, pork, ham (It actually could be made from any kind of meat). The meat is minced into a spreadable paste. It’s mixed with flour or bread crumbs, eggs, seasonings and baked in a loaf-like pan. It’s not the healthiest dish as it’s made mostly from the “strange” parts of the animal (like liver) and its fat.

There is many variations of this dish. Vegetarian variations as well. Mine is one of them. To like this dish you really must like carrots. It is essentially a carrot paste with whole sugar glazed carrots inside. I LOVE it. My husband DOES NOT.

Ingredients for glazed carrots:

4 carrots, lengthwise the size of a loaf pan*

2 Tbsp  butter, unsalted

1 Tbsp coconut sugar (brown sugar is fine, too)

orange juice from one orange, fresh squeezed

* You can cut those carrots in half but you don’t have to if you have a pan wide enough to cook them in.

First of all I need to mention that I’m in love in coconut sugar, lately (as well as coconut oil).
I discovered this sugar in our grocery store for about $5 per lb. It’s not the cheapest thing but I had to try it. Now I am hooked. I use it only in small amounts and in a few dishes so it lasts longer.

Place carrots in a sauce pan. Add coconut sugar, butter and fresh squeezed orange juice. Covered bring to a boil. Lower the heat to a medium low and cook for about 20 minutes or until almost all the liquid is gone. Stir it often.

Ingredients for pâté: 

9 medium carrots, washed

2 Tbsp plain yogurt

2 eggs

1/2 cup whole wheat flour

zest from one lemon

2 Tbsp coconut oil

 1/4 big red (sweet) onion

1 stick celery

salt, pepper, sugar (to your taste)

feel free to use ginger and nutmeg as well

Directions:

wash the carrots, cut into small pieces and place into blender. add flour, eggs, yogurt and lemon zest. blend until smooth. add spices and blend again. set aside.

in a small pan heat the coconut oil, add onion and celery. cook until both are soft. add it to the carrot mixture and blend again until smooth.

Pour half of the mixture to a loaf pan. Place 2 glazed carrots side by side.

Pour the rest of the carrot mixture over it and place the remaining glazed carrots on top of it pressing them so they are slightly covered.

Cover with aluminum foil. Baked in 355 F for 1.5 hour in a water bath.

After that let it cool covered or serve warm immediately.

It could be served warm or cold.

As a main dish or a side dish.

As a paste on a sandwich or with crackers.

It looks great and taste delicious with fresh mint :)

Store it in a fridge for up to a week. It actually tastes better after a few days.

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20 thoughts on “Pasztet z marchwi – Polish Carrot Pâté with coconut sugar glazed carrots”

  1. I’ve never seen a dish like that and it looks GREAT
    It’s quite a unique dish and I like it
    I’m not sure we have here coconut sugar, and I’ll try to find it if you recommend it so much – I’m curious :)

    1. the coconut sugar hasmuch deeper than regular brown sugar taste to it with a hint of caramel. Try Whole Foods, they should have it. I bought mine in a store called Sprouts Market but you can buy it through Internet as well.
      I really hope you like it :)

  2. glad i stopped by today, i love all forms of pate, i make some when i have tender leftover meats..as sausage or something that looks like (canned cat food) but this is very healthy..i would can it also..i make a dish with squash and it looks just like this–i must add glazed carrots to that too..
    these are great ideas for the coming season..i hope to find some coconut products, if not, i will use some shredded coconut, and no other sugar.
    cumin works well with carrots too..i am looking forward to making this..no oven for this hot house, i’ ll boil and blend the mixture on top and can the excess as it intensifies the flavors over time..yes it is better later..i won’t waste a crumb..on crackers for snacks, on bread for breakfast or just a quick lunch, thank you ewa.

    1. glad you stopped by as well. you are always welcome here. How are you!?

      As eating a huge piece of this wonderful dish I’m reading your comment and I smile :) I bet you can make it in a crock pot if you have one.
      I’ve been thinking about making pate from lentils or green split peas. The most famous vegetarian pate in Poland is from soy beans. I have never made it myself (or tried) so maybe I should give it a try as well next time. Just need to find soy beans.

  3. Intriguing! Coconut sugar.. now I gotta get some of that! Thanks for sharing your recipe with us at Kids in the Kitchen. I am excited to get some coconut sugar! Hope to see you again next Tuesday with another amazing dish. Carrie @younglivingoillady.com

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great week end and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

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