Egyptian Carrot Puree
On June 14, 2006 in Unsorted
8 small carrots
4 tablespoons extra virgin olive oil
1 tablespoon vinegar
1 teaspoon hot sauce
3 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon ginger puree
salted water
- Boil carrots in a large pot of salted water until fork tender, about 15 minutes.
- Drain carrots and return them to the pot to dry up excess moisture.
- Place the carrots in a food processor and puree, gradually adding the olive oil, vinegar, hot sauce, garlic, cumin and ginger.
- Refrigerate mixture overnight. Serve with Dukka Croutons or pita bread.
Makes 4 servings