Carrot Puree with Cumin

Ingredients

• Turnips 20 oz
• Garlic 4 cloves
• Black Cumin (Cumin) 1 teaspoon
• Red Long Chili Peppers ½ teaspoon
• Turmeric ½ teaspoon
• Lemon 1 piece
• Parsley to taste
• Cilantro to taste
• Olive Oil 5 tablespoons
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Crush the cumin in a mortar or grind it in a coffee grinder.

Step 3

Peel the carrots and garlic. Cut the carrots into random pieces to cook them faster.

Step 4

Place the vegetables in cold water and boil until tender.

Step 5

Transfer the carrots and garlic to a blender, adding 2 tablespoons of the cooking water and the olive oil.

Step 6

Blend until fairly smooth.

Step 7

Separate the parsley leaves from the stems and chop finely. Chop the cilantro with the stems.

Step 8

Squeeze about 2 tablespoons of juice from the lemon.

Step 9

Add the spices, salt, herbs, and lemon juice to the puree, and mix well.

Step 10

Serve, drizzled with olive oil. The puree is good both hot and cold as a side dish for lamb or kebabs.