Carrot Paté

This spread tastes even better a day or two after you make it. I like to serve it on garlic toasts, which I make using thin slices of baguette. Just mix pressed garlic with some softened butter, spread the result on the bread, and bake in a moderate oven for 20-30 minutes.

3 large carrots
1 small onion
1 Tbs olive oil
¼ c orange juice
¼ c cold water
½ tsp (or more) curry powder
kosher salt, to taste
freshly ground black pepper, to taste
2 Tbs mayonnaise
1 tsp coarse-grained mustard

1. Peel the carrots and slice them thinly. Chop the onion.

2. Using a skillet with a tight-fitting lid, heat the oil over a medium flame. When the oil is hot, sauté the onion until soft, about 4-5 minutes.

3. Add the carrots, orange juice, water, curry powder, salt, and pepper. Stir to combine. Reduce the flame to low. Cover and simmer until the carrots become tender, about 20 minutes. (If the liquid evaporates too quickly and the carrots start to burn, add more water and orange juice.)

4. When the carrots have softened, uncover the skillet, raise the flame, and boil off the remaining liquid.

5. Transfer the carrots to the bowl of a food processor. Add the mayonnaise and mustard. Puree.