Moroccan Carrot Spread

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Moroccan Carrot Spread

 

1 pound carrots, (about 8), cut into 1-inch chunks

2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon 2 cloves garlic, minced

1 teaspoon sweet paprika, preferably Hungarian, or to taste (see Tip)

2 teaspoons ground cumin

1/2 teaspoon minced fresh ginger

 

 

 

 

Put the carrots in a medium microwave-proof dish; add about ¼ cup water. Cover

tightly and microwave on high for about 8 minutes, or until very tender. (Or

cook the carrots in a stovetop steamer.) Drain well.

 

Transfer the carrots to a food processor; process until mashed. Add the

remaining ingredients. Process until the mixture is smooth and creamy. Taste and

adjust the seasoning. Bring to room temperature for serving.

 

Makes 1 1/4 cups

 

Advance preparation: This spread will keep for up to 3 days in a tightly closed

container in the refrigerator.

 

Author: 15-Minute Gourmet Vegetarian by Paulette Mitchell

Formatted by Chupa Babi: 02.18.08

 

The flavor of this traditional Moroccan vegetable spread is as vibrant as its

color. The key to the creamy texture is cooking the carrots until they are very

tender. I like to spread this on pita wedges and garnish them with minced

flat-leaf parsley and chopped Kalamata olives. Or serve the mixture as an

intriguing dip for raw vegetables.

 

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