Archive for September, 2010

Spiced Carrot Spread

This is my absolute favorite way to eat carrots!  It’s good with parsnips too, or a combination of carrots and parsnips.  The original recipe can be found here.  This is my version:

Spiced Carrot Spread

  • 1 tablespoon sesame seeds
  • 1/2 tablespoon yellow mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 pound carrots, thinly sliced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 tablespoons olive oil
  • 1/4 cup pumpkin seeds

Toast the sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over medium heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in the water, carrots, salt, cayenne, and 2 tablespoons of the olive oil and cook, covered, over low heat, stirring occasionally, until the carrots are very tender, 20 to 30 minutes.

Purée the carrot mixture, the remaining 2 tablespoons of olive oil, and the pumpkin seeds in a food processor with until the carrots are smooth.  The spices and the seeds should still be a little coarse.

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