How to make carrot puree with cumin

You will need
    • 500 g carrots;
  • 1 tsp cumin;
  • granulated sugar to taste (for boiling carrots);
  • 3-4 tablespoons vegetable oil;
  • 3-4 cloves of garlic;
  • salt to taste;
  • cilantro or chervil to taste;
  • 1/2 tsp turmeric;
  • 1/2 tsp hot pepper;
  • 2 tbsp. lemon juice (1 tbsp balsamic);
  • vegetable and butter for frying;
  • 2 onions;
  • 1 cup broth;
  • water.
Prepare seasoning for carrot puree. To do this, pound one teaspoon of cumin in a mortar and fry quickly in a small amount of cold-pressed olive or sunflower oil. Pass along with the seeds and finely chopped onions. Preliminary culinary processing will allow seasoning to reveal new nuances of taste and aroma.
Wash 500 g of carrots and dip (in crude form) in boiling water. Sweeten the water a little so that the vegetables retain their original bright orange color.If possible, cook them in a double boiler.
Boil carrots should be soft under a closed lid. Usually a solid root vegetable is cooked for 20-30 minutes. Do not overdo it in boiling water or under hot steam - the digested vegetable will not be so nutritious and tasty.
Put boiled carrots on a dish and cool. After that, remove the peel, cut into small slices and put in a blender container. Add the desired amount of vegetable broth (the consistency of the finished puree will depend on it), 3-4 tablespoons of vegetable oil, 3-4 cloves of garlic, prepared cumin. Chop everything up quite roughly, so that small pieces of carrot remain in the resulting mass.
Add to the finished carrot puree with cumin to your taste: table salt, chopped cilantro or chervil, 1/2 teaspoon of turmeric and the same amount of cayenne (hot) pepper.
Pour in 2 tablespoons of freshly squeezed lemon juice or 1 tablespoon of brown balsamic vinegar (balsamic vinegar). Mix well and serve a tasty and healthy dish to the table.
Carrots can not boil before chopping, and put out.To do this, wash the roots and thoroughly clean the vegetable with a knife, then chop the ringlets. 2 large onions cut into thin rings and pass all over medium heat in a mixture of vegetable and butter.
After 5-7 minutes, pour a glass of vegetable or meat broth into the pan and simmer the carrots and onions until cooked under the lid. When the vegetables soften, scroll through them in a blender with cumin and other seasonings.

Date: 09.10.2018, 12:45 / Views: 52142

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