Guest guest Posted May 17, 2005 Report Share Posted May 17, 2005 > Do you know any good dinner/lunch type recipes in > which I can use tons of carrots for? I'm not in a > baking mood with the weather getting humid, so nothing > cake or bread related. Ooh, ooh, ooh!!! I have a great carrot spread recipe you have to try! You can dip it or spread it on pitas for lunch, with black olives and chopped parsley or sprouts.... or with hummus and veggies.... It's written as an appetizer recipe, but I just eat it with some protein foods (tofu, nuts, cheese sometimes) for a nice lunch. Moroccan Carrot Spread 1 pound carrots, cut into 1-inch chunks 3 tbsp extra-virgin olive oil 3 tbsp red wine vinegar 2 cloves garlic, minced 1 tsp sweet Hungarian paprika, or to taste 2 tsp ground cumin seeds 1/2 tsp minced fresh ginger four 6- or 7- inch plain pita bread rounds minced fresh flat-leaf parsley and coarsely chopped black olives or halved Kalamata olives for garnish To make the spread: steam the carrots over boiling water until very tender, 14 to 16 minutes. Or, put them in a medium, microwave-proof dish; ad 1/4 cup water. Cover and microwave on high for 10 to 12 minutes. Drain well and let cool. Process the carrots in a food processor (or blender) until mashed. Add all the remaining ingredients, process until smooth and creamy. Taste and adjust the seasoning. Cool to room temperature. To serve, spread about 1/3 cup Carrot Spread over each pita bread round; sprinkle with parsley. Cut into 6 wedges; top each with chopped olives. From " Vegetarian Appetizers " by Paulette Mitchell Keeps about 3 days in a covered container in the fridge, but it probably won't last that long... Amy Quote Link to comment Share on other sites More sharing options...
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