Carrot Purée
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds carrots, peeled and sliced
- ½teaspoon cumin seeds, lightly toasted and ground
- ¾teaspoon caraway seeds, ground
- ½teaspoon Aleppo pepper or mild chili powder
- Salt to taste
- 3tablespoons extra virgin olive oil
- 1 to 2tablespoons fresh lemon juice (to taste)
- Salt to taste
- ½cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt
- 1 to 3garlic cloves, mashed to a puree with salt to taste in a mortar and pestle
- 1tablespoon extra virgin olive oil
- 1tablespoon fresh lemon juice
- 1tablespoon finely chopped mint
For the Optional Seasoned Yogurt
Nutritional analysis per serving (4 servings)
217 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 4 grams protein; 529 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.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Serve the carrot puree with pita triangles, croutons, or crudités.
Private Notes
Comments
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.
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.
This was delicious. Served with biased cod. I added juice of one quarter of lemon and the zest of one lemon. I didn't have caraway seeds so used fennel seeds instead.
So simple and so good. Great made-ahead side dish. My guests didn’t even realize this dish was carrots! It was that transformed.
Oh, that’s good. I went heavier on the Aleppo pepper and cumin; skipped the yogurt. Nomnomnom
What are revelation-carrot purée flavor is so delicate and delicious. Will definitely find more uses for caraway. Made the mint yogurt, with rich creamy “secret recipe” labneh, but found it too sharp and overpowering for the carrot - lemon- so added a little cream, a couple of tsps of very mild honey, a half tsp of crushed fennel seed, another half tbsp of mint, generous pinch of salt, and whoa did that turn out crave-able. Served it with a drizzle of tahini sauce and sprinkle of sumac. So good!
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