Carrots Ginger And Cumin Recipe
Have you ever tried flavoring your veggies? Try out this Carrots Ginger And Cumin, which is a very different take on the normal vegetable side courses. Carrots flavored with ginger and cumin and topped with a lemony feel is something you would love to ty!
Ingredients
| Carrots | 3 Pound | |
| 2 tablespoons ground cumin seed | ||
| Unsalted butter | 1 Cup (16 tbs) | |
| Ginger | 3 Tablespoon, chopped | |
| Garlic | 6 Clove (5gm), chopped | |
| Lemon juice | 6 Tablespoon | |
| 1 1/2 cups low fat or regular milk | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Scrape the 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, saute the cumin in 1 tablespoon of the butter for 30 seconds.
Add the ginger and garlic and saute 1 minute longer.
Combine the cooked, drained carrots with the cumin garlic mixture, the lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
Season with salt and freshly ground pepper.
To serve, heat through.
NOTE TO COOK: Carry to party in storage container.
Reheat at party and place in serving dish.
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, saute the cumin in 1 tablespoon of the butter for 30 seconds.
Add the ginger and garlic and saute 1 minute longer.
Combine the cooked, drained carrots with the cumin garlic mixture, the lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
Season with salt and freshly ground pepper.
To serve, heat through.
NOTE TO COOK: Carry to party in storage container.
Reheat at party and place in serving dish.
Chef
