Spiced carrot spread
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots; diced |
| ½ | pounds | Russet potatoes; peeled and diced (1 medium) |
| 2 | cups | Fresh bread cubes; crusts removed |
| 2 | tablespoons | Extra virgin olive oil |
| 2 | tablespoons | Fresh lemon juice |
| 2 | Cloves garlic; minced | |
| 2 | teaspoons | Paprika |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne |
Directions
Place the carrots and potatoes in a saucepan with enough water to cover, and bring to a boil. Cook for 10-15 minutes, until very tender.
Drain well and transfer half to a food processor. Add the bread, oil, lemon juice, garlic, cumin, paprika, coriander, salt, and cayenne, and process until the bread is smoothly incorporated. Add the remaining carrots and potatoes and pulse until finely chopped.
Serve at room temperature or chill before serving. May be refrigerated, covered, for up to two days before serving. Garnish with mint or parsley leaves.
Per serving: 127 Calories; 3g Fat (22% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 376mg Sodium Food Exchanges: 1 Starch/Bread; ½ Vegetable; ½ Fat
NOTES : The lovely color and tantalizing flavor of this spread make it an often requested appetizer. SErve with toasted baguette slices or crisp sesame crackers. Per cookbook: 99 calories, 2.5g protein, 2.6g fat, 1.1g fiber, 16.8g carbohydrate
Recipe by: The Vegan Gourmet, Susann Geiskopf-Hadler and Mindy Toomay Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Sep 7, 1999, converted by MM_Buster v2.0l.