Saturday, March 17, 2012

Led By A Carrot

Rainy Day 5 and counting. Time for gardeners to play in the kitchen.

This "Creamy, Dreamy Carrots" recipe is adapted from the fabulous Niki Ford, Culinary Fellow at Montalvo Artists in Residency. I have the privilege of providing her kitchen with weekly gifts from my garden and occasionally being her sous chef.

The dish had me at color. It looks so happy, like a party on the plate. The texture lives up to its name, and can voluptuous describe a taste?

Ever one to try new things, words to live by, I tweaked the recipe and then added Moroccan spices.

* To roast carrots, toss with olive oil and salt, roast for about 20-30 minutes or until tender.(careful not to eat them all and if roasted too long they'll turn brown, making dip look poopish)

*2 cups roasted carrots
1/2-1 cup water
1/2 cup olive oil
juice of half a lemon
2 tablespoons of sesame tahini
1 clove of peeled garlic
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon paprika

Place carrots, water, spices, lemon, tahini and garlic into a food processor. Blend until completely smooth, stopping occasionally to scrape down the sides of your machine. Add the olive oil in drizzles until it looks like a creamy hummus. Season to taste with salt and lemon juice as needed. Thin with more water if necessary.

If you like garlic, use more.
Iffa you likah more spice, use more.
A drop or two of toasted sesame oil will enhance the tahini.
Smoked paprika is smokin'.
Substitute pumpkin, squash or sweet potato for carrots.
Substitute other nut butters for tahini, almond lends an earthy note.
Serve topped with olives, dip with pita or crudites.

                  Carrot/Tahini                  Pumpkin/Almond                    
Double the Fun! 

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