CARROT PURéE WITH CARAWAY AND CUMIN

Carrot Purée with Caraway and Cumin image

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices
2 garlic cloves, peeled
2 teaspoons olive oil
1/2 onion, diced fine
1/2 teaspoon ground cumin
1/4 teaspoon ground caraway
Salt
1 to 2 teaspoons fresh lemon juice
Chopped cilantro

Steps:

Bring a large pot of salted water to a boil. Add: 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices, 2 garlic cloves, peeled.
Cook until the carrots are tender. Drain. Heat in a small heavy pan: 2 teaspoons olive oil.
Add: 1/2 onion, diced fine.
Cook until soft, about 7 minutes. Crush in a mortar and pestle or under a heavy skillet: 1/2 teaspoon ground cumin, 1/4 teaspoon ground caraway.
Add to the sautéed onions with: Salt.
Add the drained cooked carrots and garlic and cook for a couple minutes more. Off the heat, mash into a coarse purée with a potato masher or fork. Add: 1 to 2 teaspoons fresh lemon juice and taste for salt. Adjust as needed. If you like, garnish with: Chopped cilantro.