Carrot Puree with Turmeric and Basil
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
You can add a tablespoon of tahini for a more Middle Eastern flavor, but in that case, it doesn't make sense to use neutral grape seed oil. Olive oil can be used instead.
Ingredients
- Carrots - 17.6 oz
- Grape Seed Oil - 1 fl oz
- Fresh Basil - ½ bunch
- Ground Cumin - ½ teaspoon
- Turmeric - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel 500 grams of carrots and cut them into 1 cm thick sticks.
Step 2
Cover with water and boil until tender. Check for doneness with a knife, similar to potatoes.
Step 3
Place the carrots in a food processor, add grape seed oil (which is neutral and won't overpower other flavors like olive oil), and add the basil leaves and stems, reserving a few for garnish, along with the ground cumin and turmeric.
Step 4
Add salt and pepper to taste.
Step 5
Blend everything until smooth, adding more grape seed oil if necessary.
Step 6
Top with fresh basil leaves.
Step 7
Serve as a side dish or as a standalone vegan dish.
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