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Author Notes: This recipe was inspired by Ana Sortun's Egyptian Spiced Carrot Puree Recipe from her cookbook Spice. I make that recipe every year for Thanksgiving and it's always a hit and well-worth the three recipes involved to make it! This is a simplified, parred-down homey version, without the elaborate spice mixtures, homemade harissa, and dukkah. The tomatoes and vinegar give the carrots a great tang, while complimenting the smokiness of the paprika. Making this today was such a welcome break from studying for my anatomy final!
Quick note: feel free to make adjustments to spices and vinegar at the end. My paprika was VERY smokey and so I didn't need much. I didn't want it too spicy either, but you could definitely add more cayenne! - student epicure
- 1 pound carrots, peeled and cut into 2-3 inch chunks
- 1/2 cup sun-dried tomatoes
- 2 tablespoons good olive oil (the kind you'd want to use in a salad)
- 1/2 teaspoon smoked sweet paprika
- 1/4 teaspoon ground cumin
- 2 dashes cayenne pepper
- 1 teaspoon red wine vinegar
- Place carrots in a small pot and add just enough water to barely cover them. Boil on medium/high heat partially covered until a fork easily slips through one of the thicker chunks (about 30 minutes). Drain, reserving the water, and return to pot. Mash carrots with a potato masher, but don't be too thorough about it -- some texture is good.
- Meanwhile, soak sun-dried tomatoes in boiling carrot water (there should be about 1/3 of a cup left -- if there is not, plain boiling water is fine too) for about 10 minutes. Place tomatoes and water in a blender with olive oil, paprika, cumin, and cayenne pepper. Puree until smooth, scraping down the sides of the blender. If tomatoes are too thick to blend, add another teaspoon or two of water.
- Scrape the tomato blend into the pot with the carrots and stir until thoroughly combined. Add vinegar and season with salt and fresh ground pepper. Taste and adjust seasoning as necessary.
- This recipe was entered in the contest for Your Best Carrot Recipe
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