1/2 c. water
1/2 tsp. salt
3 lg. carrots, scraped and thinly sliced
1 tbsp. melted butter
3 c. shredded carrots
1 med. baking potato, peeled and cubed
2 eggs
1/4 c. sour cream
1 tsp. grated lemon rind
1/4 tsp. dried whole basil
2-3 dashes hot sauce
3/4 tsp. salt
1/8 tsp. white pepper
Fresh basil sprig (optional)

Combine water and 1/2 tsp. salt in a medium saucepan; bring to a boil and add sliced carrots. Cover, reduce heat, and simmer 3 minutes or until crisp tender; drain and set aside.

Brush a 9 inch round cake pan with melted butter. Beginning in the center of the pan and working toward the outer edges, arrange the carrot slices in petal fashion, slightly overlapping the edges to cover the bottom of the pan. Press the slices around the sides of the pan. Cover and refrigerate for 30 minutes.

Combine the shredded carrots and the potato in a large saucepan; add enough water to cover. Bring to a boil; cover, reduce heat and simmer 15 minutes or until tender. Drain and set aside.

Combine the eggs, sour cream, lemon rind, dried basil, hot sauce, 3/4 tsp. salt and pepper in the container of an electric blender or food processor. Add one half of the carrot-potato mixture; cover and process until smooth. Add the remaining carrot-potato mixture, processing until smooth. Cover and refrigerate until thoroughly chilled.