<http://schema.org/recipeInstructions>
" In 8-inch skillet, heat oil over low heat. Add onion; cover and cook until tender but not brown  -- about 7 minutes. If desired, reserve several carrot slices for garnish. Add remaining carrots, the water, orange juice and rind, pepper, salt, and curry powder to onion in skillet and stir. Cover and let simmer until carrots are tender  -- 6 to 8 minutes. Uncover mixture and increase heat to high. Cook, stirring occasionally, until liquid has evaporated  -- about 5 minutes. Remove from heat. Let cool slightly. In food processor with chopping blade, process carrot mixture until smooth. Add mayonnaise and mustard, and process until combined. Press carrot pate into small bowl. Garnish with reserved carrot slices, if desired. Cover and refrigerate several hours or overnight."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1701/carrot-pate-3820/>