Carrot Purée with Caraway and Cumin
(4 servings)
Algerian in origin, this recipe makes a colorful, tasty hors d’oeuvre. Serve it at room temperature with toasted croutons or pita bread and marinated olives. Warm, it makes a great side dish with baked fish and Chermoula.
Bring a large pot of salted water to a boil. Add:
1½ pounds carrots, peeled and cut into ½- inch-thick slices
2 garlic cloves, peeled
Cook until the carrots are tender. Drain.
Heat in a small heavy pan:
2 teaspoons olive oil
Add:
½ onion, diced fine
Cook until soft, about 7 minutes. Crush in a mortar and pestle or under a heavy skillet:
½ teaspoon ground cumin
½ teaspoon ground caraway
Add to the sautéed onions with:
Salt
Add the drained cooked carrots and garlic and cook for a couple minutes more. Off the heat, mash into a coarse purée with a potato masher or fork. Add:
1 to 2 teaspoons fresh lemon juice
and taste for salt. Adjust as needed. If you like, garnish with
Chopped cilantro
Recipe from Alice Waters - The Art of Simple Food
