Carrots, Ginger and Cumin – a delicious recipe with carrots, cumin, butter, fresh ginger, garlic, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scrape carrots and cut into medium slices or slice in food processor.
2
Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness.
3
Drain and rinse under cold water to stop cooking.
4
Meanwhile, saute cumin in one tablespoon butter for about 30 seconds.
5
Add the ginger and garlic and saute a minute longer.
6
Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
7
Season with salt and pepper.
8
The recipe may be prepared to this point early in the day and heated gently to serve.
9
If served immediately, heat through.
207
kcal
Calories
16
g
Fat
16
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound young carrots, 2 teaspoons cumin seed, 5 tablespoons butter, 1 tablespoon chopped fresh ginger, and more.
Yes, Carrots, Ginger and Cumin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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