Carrot purée
This simple recipe is delicious with or without the addition of the cumin — try it both ways. If crème fraîche is not available where you live, substitute heavy cream or sour cream.
4 large or 6 medium carrots
1 heaping tablespoon crème fraîche
1 tsp. lemon juice
1/4 tsp. salt
freshly ground black pepper
1/4 tsp. ground cumin (optional)
Peel the carrots, slice into rounds and cook until very tender in boiling water or a steamer. Drain.
Purée the carrots using a hand-held blender or a counter-top blender. Pulse thoroughly enough to avoid chunks, but don’t overdo — you want to retain some texture.
Remove to a saucepan. Add the cream, lemon juice and seasonings and stir. Reheat gently. Serves 2.
