- Recipes Home
- Interest Groups
Carrots Ginger And Cumin Recipe
|Ground cumin||2 Tablespoon|
|Unsalted butter||1 Cup (16 tbs)|
|Chopped ginger||3 Tablespoon|
|Garlic||6 Clove (30 gm), chopped|
|Lemon juice||6 Tablespoon|
|Low fat milk/Regular milk||1 1⁄2 Cup (24 tbs)|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2467 Calories from Fat 1672
% Daily Value*
Total Fat 190 g292.2%
Saturated Fat 116.6 g583.1%
Trans Fat 0 g
Cholesterol 490.8 mg
Sodium 1575.1 mg65.6%
Total Carbohydrates 182 g60.7%
Dietary Fiber 40.3 g161%
Sugars 85.6 g
Protein 30 g59.2%
Vitamin A 4659.9% Vitamin C 228.3%
Calcium 115.6% Iron 72.1%
*Based on a 2000 Calorie diet
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.