30 minutes
A flavorful and aromatic carrot purée spiced with cumin and caraway, perfect as a side dish or a dip.
Carrots, peeled and cut into ½-inch-thick slices
0 lb
Garlic Clove, peeled
each
teaspoons
Onion, diced fine
cups
Ground Cumin, crushed
teaspoons
Ground Caraway, crushed
teaspoons
to taste
teaspoons
Chopped Cilantro, optional, for garnish
to taste
1. Boil Carrots and Garlic
Bring a large pot of water to a boil. Once boiling, add the peeled and sliced carrots along with the garlic cloves. Cook until tender, about 10-12 minutes. Drain and set aside.
2. Cook Onions
While the carrots and garlic are boiling, heat two teaspoons of olive oil in a small heavy pan over medium heat. Add the finely diced onion and cook until soft and translucent, about 7 minutes.
3. Add Spices
Crush the ground cumin and ground caraway using a mortar and pestle or the bottom of a heavy skillet. Add these spices to the softened onions, along with a pinch of salt. Cook for an additional minute.
4. Combine and Mash
Add the drained carrots and garlic to the pan with the onion and spice mixture. Let them cook together for a couple of minutes. Then, using a potato masher or a fork, mash the mixture into a coarse purée.
5. Adjust Seasoning and Serve
Stir in the fresh lemon juice, starting with 1 teaspoon and adding more if needed. Taste and adjust the salt. Garnish with chopped cilantro if desired. Serve warm.
Consider roasting carrots with olive oil, salt, and some cumin to concentrate their natural sugars and add a caramelized flavor to the purée.
Properly salt your purée to enhance the carrots' flavor and consider a little black pepper or chili flakes for a complementary mild heat.
For the best purée, select sweet, tender carrots from a farmers' market if possible. Look for firmness and deep color, avoiding limp or sprouting ones.
A high-power blender will create a smoother consistency for a silkier purée.
Use the zest and juice of an orange or lemon to lift the flavor profile and cut through the sweetness and richness.
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