ROASTY CARROT PATE
Carrots sound quite humdrum; I ate carrots as a child.
There's nothing about a carrot that could drive a person wild!
They lay there on the dinner plate, maybe jubileed,
But carrots weren't exciting! They didn't fill a need.
A carrot at a party? Surely rather drab!
Not like a dish of caviare or even a nice crab!
But try this little recipe and you will find you're praised.
Maybe a glass of 'champers' in your honour will be raised!
Peel the carrots, chop in chunks, add garlic and then wrap
In a loose pack of tinfoil; with a neat and careful flap.
Bake at 350 for an hour; they should be tenderised,
But if they're firm not squashy...good! You shouldn't be surprised.
Leave to cool then process with tahini, cumin, oil
And just a little water. (You do not need to boil.)
Add a little salt and pepper and your lovely pate's done,
And you will be delighted when it's loved by everyone.
This lovely carrot mixture is as pate eaten most
But it is quite delightful as a dip or spread on toast.
Not only that ..... it's healthy; it will even help a diet!
Don't let them know it's simple! Just eat it and keep quiet!
In praise of vegetables here: