Carrots are combined with ginger, garlic, lemon, and milk, then pureed until smooth. The fresh ginger really adds sparkle to the sweetness of the carrots in this colorful and tasty side dish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 pound carrots
- 6 Tablespoons butter, divided
- 2 teaspoons cumin seed
- 1 Tablespoon chopped fresh ginger
- 2 cloves garlic chopped
- 2 Tablespoons lemon juice
- 1/2 cup low-fat or regular milk
- Salt and freshly ground pepper to taste
Preparation:
Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking.
Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer.
Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper.
To serve, heat through.
Yield: 4 servings
Recipe Source: Twenty-Minute Menus by Marian Burros (Simon & Schuster)
Reprinted with permission.
Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer.
Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper.
To serve, heat through.
Yield: 4 servings
Recipe Source: Twenty-Minute Menus by Marian Burros (Simon & Schuster)
Reprinted with permission.
