Pate a la tuna from carrot pulp
This is how I solved the problem of carrot pulp that stays in the juicer after squeezing the juice… If you have a good and healthy habit of preparing fresh carrot juice in the morning, you are probably familiar with the dilemma of what to do with the remaining pulp.
Preparation steps
- Transfer the carrot pulp from the juicer to a suitable container, and add olive oil, a little dark sesame oil, crushed garlic, chopped parsley, celery or sea salt, juice of half a lemon and, if desired, grated celery root. The mass should become compact and easy to shape - try the taste, then add some more spice if desired; For serving, you can surround everything on a plate with sliced tomatoes, spring onions - along with green parts, and black olives. You can also serve it on lettuce, kale and decorate with red onion rings. For the splendor of colors, I suggest serving with a red cabbage salad in the simplest variant - with a topping of a little cold-pressed oil, lemon juice, salt and delicious yeast.
Serving
Apart from the simply prepared pate, carrot pulp can also be used to prepare delicious walnut meatballs, of course in the raw version, but this is a special recipe that I will post later :)