Carrot Purée with Caraway and Cumin

Name: Carrot Purée with Caraway and Cumin
Yield: 4 servings
Ingredients: 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices; 2 garlic cloves, peeled; 2 teaspoons olive oil; 1/2 onion, diced fine; 1/2 teaspoon ground cumin; 1/4 teaspoon ground caraway; Salt; 1 to 2 teaspoons fresh lemon juice; Chopped cilantro

December 20, 2011

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 (page 233).

Recipe notes

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