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
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
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.