Carrots with ginger and cumin

Yield: 4 servings

Measure Ingredient
1 pounds Carrots
2 teaspoons Ground cumin seeds
6 tablespoons Butter
1 tablespoon Ginger peeled and chopped
2 \N Garlic clove(s), chopped
2 tablespoons Lemon juice
½ cup Milk
\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

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