It's hard to find a modern kitchen that doesn't use carrots. This root vegetable is an essential ingredient in many dishes. The popularity of a vegetable is associated not only with its taste. Carotene, vitamins of various groups and many other useful substances make it curative. Best of all, carrots are digested in boiled puree form. To add a spicy taste to the dish, try using a seasoning - cumin (cumin, or Roman cumin).
It is necessary
-
- 500 g carrots;
- 1 tsp cumin;
- granulated sugar to taste (for boiling carrots);
- 3-4 tablespoons vegetable oil;
- 3-4 cloves of garlic;
- salt to taste;
- cilantro or chervil greens to taste;
- 1/2 tsp turmeric;
- 1/2 tsp hot pepper;
- 2 tbsp lemon juice (1 tablespoon balsamic);
- vegetable and butter for frying;
- 2 onions;
- 1 glass of broth;
- water.
Instructions
Step 1
Prepare the seasoning for the carrot puree. To do this, grind one teaspoon of cumin in a mortar and quickly fry in a small amount of cold-pressed olive or sunflower oil. Saute the finely chopped onion together with the seeds. Cooking pretreatment will allow the seasoning to reveal new nuances of taste and aroma.
Step 2
Wash 500 g of carrots and dip (unpeeled) in boiling water. Sweeten the water a little so that the vegetables retain their original bright orange color. Cook them in a double boiler if possible.
Step 3
Cook carrots until soft under a closed lid. Typically, a whole root vegetable is cooked within 20-30 minutes. Do not overdo it in boiling water or under hot steam - overcooked vegetable will not be as nutritious and tasty.
Step 4
Place the boiled carrots on a platter and cool. After that, remove the peel, cut into small slices and place in the blender container. Add the desired amount of vegetable broth (the consistency of the finished puree will depend on it), 3-4 tablespoons of vegetable oil, 3-4 cloves of garlic, prepared cumin. Chop everything quite coarsely so that small pieces of carrots remain in the resulting mass.
Step 5
Add to the finished carrot puree with cumin to your taste: table salt, chopped cilantro or chervil, 1/2 teaspoon of turmeric and the same amount of cayenne (hot) pepper.
Step 6
Pour in 2 tablespoons of freshly squeezed lemon juice or 1 tablespoon of brown balsamic vinegar (balsamic). Mix everything well and serve a tasty and healthy dish to the table.
Step 7
Carrots can be stewed rather than boiled before chopping. To do this, rinse the roots and peel them thoroughly with a vegetable knife, then chop them into rings. Cut 2 large onions into thin rings and sauté everything over medium heat in a mixture of vegetable and butter.
Step 8
After 5-7 minutes, pour a glass of vegetable or meat broth into the pan and simmer the carrots and onions until cooked under the lid. When the vegetables are tender, stir them in a blender with cumin and other seasonings.
