Egyptian Spiced Carrot Puree Recipes

SPICED CARROT PUREE

Steps:

• Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
• Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
• Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.

CARROT PUREE

Steps:

• Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
• Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.
• Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.

SPICY CARROT PURéE

Steps:

• Boil carrots until very tender, about 20 minutes. Drain and return to pan, tossing over medium heat until dry. Coarsely mash with potato masher or fork.
• Stir in remaining ingredients and set aside for 30 minutes to let flavors blend. Season, transfer to bowl, drizzle with more olive oil and serve with crusty bread, if desired.

EGYPTIAN SPICED CARROT PUREE

Steps:

• In a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 4 minutes. Transfer to a work surface to cool, then finely chop. Add the coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. In a medium bowl, mix the ground almonds with the spices.
• Add the sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to the spice grinder. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Transfer to the grinder and let cool completely. Grind the sesame seeds and coconut to a coarse powder. Add to the almond-spice mixture and season with 1/2 teaspoon each of salt and pepper.
• In a large saucepan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly. Remove from the heat and coarsely mash the carrots with a fork. Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger. Season with salt and pepper. Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix.