Grate in a Sandwich
Carrots are the must have accompaniment to the Sunday roast – but they have so many other uses too! Grate them into sandwiches or coleslaw for a touch of sweetness, texture and colour. You can also roast or braise them for a sweet and tender side dish.
Moroccan Carrot Puree with Coriander and Cumin Recipe
Tuck in to the taste of Morocco with this spiced Moroccan carrot puree with coriander and cumin. Perfect as an alternative to the more traditional condiments and delicious with crunchy vegetable crudités.
Boil the carrots in salted water for 20 minutes until soft. Melt the butter in a saucepan and add the cinnamon, cumin seeds and coriander.
Gently fry the spices, stirring constantly for approx 1 minute.
Puree the carrots with the butter and spice mixture. When nearly smooth add the double cream. Adjust seasoning and puree until smooth. If you do not have a food processor, mash the carrots.
Serves: 4
Ingredients (Serves 4):
8 carrots peeled and cut into 2cm chunks
100g butter
1 tsp ground coriander
1 heaped tsp cumin seeds
1 tsp cinnamon
2 - 3 tbsp double cream
Sea salt and black pepper