Canapes of carrot and caraway pate

Preparation

1. We put the oil in the glass and heat it for 2 minutes, 100º, speed 1.

2. Meanwhile, we peel the shallot. At the end of the time, we put it in the glass and chop it for 3 seconds, speed 5. We lower the pieces towards the blades and poach it 6 minutes, 100º, speed 1.

3. We take the time to scrape and wash the carrots.

4. Then we add the peeled garlic and the tablespoon of caraway. We program 1 minute, 100º, speed 1.

5. Next we add the carrots, cut in large pieces, and the hot vegetable broth. Season with salt and pepper, and cook everything together for 12 minutes, 100º, speed 1.

6. We strain the content, keeping the liquid. This is how we will separate the broth from the solid ingredients. We return the carrots with the onion, garlic and caraway in the glass and crush during 30 seconds, speed 3.

7. We adjust salt and pepper. We check that the texture is smooth and that it can be spread well. If we see that we have been sand-like, we can add a splash of the broth that we have saved and grind again during 30 seconds, speed 3.

8. We remove and let cool.

9. At the time of assembling the canapés, we take the toasts that we are going to use and spread them with the carrot and caraway pate but without spreading it completely. Rather, the content should be left in the center. We decorate with the vegetable chips trying to put different colors on each toast.