Yield: 4 servings
|2 teaspoons||Ground cumin seeds|
|1 tablespoon||Ginger peeled and chopped|
|2 \N||Garlic clove(s), chopped|
|2 tablespoons||Lemon juice|
|\N \N||Salt and pepper to taste|
Scrape the carrots and cut them into medium slices. Cook them in a vegetable steamer until they are just tender. Shock them under cold water to stop the cooking.
Saut the cumin in 1 tbs. of the butter for about 30 seconds. Add the ginger and garlic and saut for 1 minute more.
Combine the drained carrots with the cumin-garlic mixture, lemon juice, remaining butter and milk. Process this mixture until smooth.
Season to taste.
Serve immediately or refrigerate and reheat the next day.
Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 49 Submitted By DIANE LAZARUS On 03-20-95