Spicy Carrot Puree Recipes

Steps:

• Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
• Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
• Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.

Steps:

• Boil carrots until very tender, about 20 minutes. Drain and return to pan, tossing over medium heat until dry. Coarsely mash with potato masher or fork.
• Stir in remaining ingredients and set aside for 30 minutes to let flavors blend. Season, transfer to bowl, drizzle with more olive oil and serve with crusty bread, if desired.

Steps:

• Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
• Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
• To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.

Steps:

• Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice.

Steps:

• Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Purée mixture with cream and butter in a food processor until smooth.

Steps:

• Place carrots in a medium saucepan, and cover with water.Bring to a boil. Reduce heat, and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.
• Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper.

Steps:

• In a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 4 minutes. Transfer to a work surface to cool, then finely chop. Add the coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. In a medium bowl, mix the ground almonds with the spices.
• Add the sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to the spice grinder. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Transfer to the grinder and let cool completely. Grind the sesame seeds and coconut to a coarse powder. Add to the almond-spice mixture and season with 1/2 teaspoon each of salt and pepper.
• In a large saucepan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly. Remove from the heat and coarsely mash the carrots with a fork. Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger. Season with salt and pepper. Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix.

Steps:

• In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender., Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.

Steps:

• Boil carrots in salted water til tender. Drain and mash.
• Mix in remaining ingredients.
• Garnish with sliced black olives and feta and serve with Turkish bread.
• Serve Cold.