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

Summer Recipes

Ingredients

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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.

Nutrition

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.