Summer Carrot Recipes

Moroccan Carrot Puree with Coriander and Cumin - "A light and spicy accompaniment"

Ingredients (Serves 4): 8 carrots peeled and cut into 2cm chunks 100g butter 1tsp ground coriander 1 heaped tsp cumin seeds 1 tsp cinnamon 2 - 3 tbs double cream sea salt and black pepper.

Boil the carrots in salted water for 20 minutes until soft. Melt the butter in a saucepan and add the cinnamon, cumin seeds and coriander. Gently fry the spices, stirring constantly for approx 1 minute. Puree the carrots with the butter and spice mixture. When nearly smooth add the double cream. Adjust seasoning and puree until smooth. If you do not have a food processor, mash the carrots.