About 1 hour
Carrot Purée
- Yield 2 cups
- Time 20 minutes
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Andrew Scrivani for The New York Times
Ingredients
- 1 ½ pounds carrots, peeled and sliced
- ½ teaspoon cumin seeds, lightly toasted and ground
- ¾ teaspoon caraway seeds, ground
- ½ teaspoon Aleppo pepper or mild chili powder
- Salt to taste
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons fresh lemon juice (to taste)
- Salt to taste
For the optional seasoned yogurt
- ½ cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt
- 1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped mint
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Nutritional Information
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Nutritional analysis per serving (4 servings)
216 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 4 grams protein; 528 milligrams sodium;
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. -
Preparation
- Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
- Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
- If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
- Serve the carrot puree with pita triangles, croutons, or crudités.
Cooking Notes
Susan
Now I'm known for this dish! I add one small clove of garlic and a tablespoon or so of toasted nuts. I also put in 2tbs of EVOO plus 2tbs of tahini. It's delicious.
9 This is helpful
Kathy
We made this with cumin, ground coriander and the Diaspora Co. single origin turmeric that was referenced in the Times Holiday Gift Guide this year. Amazing taste and a real pop of color on the holiday plate.
2 This is helpful
Private Notes are notes that only you can see. .
For example: “Made for Alex's birthday. Next time double the recipe.”
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