carrot spread for pita

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* Exported from MasterCook *

 

Moroccan Carrot Spread with Pita

 

Recipe By :Vegetarian Appetizers by Paulette Mitchell

Serving Size : 24 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound carrots -- cut in 1 " pieces

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

2 cloves garlic -- minced

or 1 tsp prepared minced garlic

1 teaspoon sweet Hungarian paprika -- or to taste

2 teaspoons ground cumin

1/2 teaspoon minced fresh ginger

TO SERVE:

4 pita bread rounds -- (6 to 7 inch)

minced flat-leaf parsley

4 tablespoons coarsely chopped olives (black or kalamata) -- for

garnish

 

STEAM the carrots over boiling water until very tender, 14 to 16 minutes. Drain

well and let cool.

 

PUREE the carrots in a food processor or blender. Add oil, vinegar, garlic,

paprika, cumin and ginger. Process until smooth and creamy. Taste and adjust

seasonings.

 

SERVE at room temperature with pita and garnishes.

 

PRESENTATION: Spread about 1/3 cup carrot spread over each pita bread round;

sprinkle with parsley. Cut into 6 wedges; top each with olives.

 

ADVANCE: The spread will keep for up to 3 days in a covered container in the

refrigerator. Bring to room temperature before serving.

 

S(vegRecipes):

" kitpath 2001-11 "

Yield:

" 1 1/4 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 53 Calories; 2g Fat (34.4% calories from

fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 74mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 2130706543 1032 0 0 0 0 0 902678

 

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