Carrot Puree with Cumin
Main Dishes | Moroccan cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Carrot puree with cumin
Ingredients
- Turnips - 20 oz
- Garlic - 4 cloves
- Black Cumin (Cumin) - 1 teaspoon
- Red Long Chili Peppers - ½ teaspoon
- Turmeric - ½ teaspoon
- Lemon - 1 piece
- Parsley - to taste
- Cilantro - to taste
- Olive Oil - 5 tablespoons
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Crush the cumin in a mortar or grind it in a coffee grinder.
Step 3
Peel the carrots and garlic. Cut the carrots into random pieces to cook them faster.
Step 4
Place the vegetables in cold water and boil until tender.
Step 5
Transfer the carrots and garlic to a blender, adding 2 tablespoons of the cooking water and the olive oil.
Step 6
Blend until fairly smooth.
Step 7
Separate the parsley leaves from the stems and chop finely. Chop the cilantro with the stems.
Step 8
Squeeze about 2 tablespoons of juice from the lemon.
Step 9
Add the spices, salt, herbs, and lemon juice to the puree, and mix well.
Step 10
Serve, drizzled with olive oil. The puree is good both hot and cold as a side dish for lamb or kebabs.
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