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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light and spicy dip made from carrots seasoned with cumin, coriander and cinnamon. Ingredients:
8 carrots, peeled and cut into 1in chunks |
3 ounces butter |
1 teaspoon ground coriander |
2 teaspoons cumin seeds |
1 teaspoon cinnamon |
2 -3 tablespoons heavy cream |
sea salt and black pepper |
Directions:
1. 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.
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