Carrot Puree with Tahini
Main Dishes • European
Description
Additions for different flavors: hummus, ginger, fresh thyme, etc.
Ingredients
- Turnips 4 pieces
- Tahini 2 tablespoons
- Olive Oil 3 tablespoons
- Coarse Salt a pinch
Step-by-Step Guide
Step 1
Peel the carrots and cut them into medium pieces.
Step 2
Cover with water, bring to a boil, and cook until tender (about 10 minutes), depending on the size of the pieces. NOTE: The carrots will not reach the same consistency as traditional mashed potatoes if they remain slightly firm inside — this is not a problem if you have a good food processor. The main thing is that they can be easily pierced with a sharp knife.
Step 3
Drain the water from the carrots and place them in the food processor along with the salt, olive oil, and tahini. Blend for about 5 minutes (note — the key here is that blending for a sufficient amount of time will give you a smooth consistency. There is no need to rush. If there is not enough liquid (which depends on the size of the carrots), add more olive oil or tahini).
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