I cobbled this together for a party when I decided I needed a little something extra and pretty much all I had left in the fridge was a bag of mini carrots. It's particularly good with lavash chips (lavash cut into strips and toasted). Every time I make this I have people asking for the recipe. —solmstea
or 1 bunch Carrots, peeled and chopped in 1 inch pieces
Extra virgin olive oil
Brown rice vinegar
Sesame oil or to taste
Cloves of garlic, crushed
Whole toasted cumin
Cayenne or 1 teaspoon Harissa
Fresh ginger, grated
Sea salt and ground pepper to taste
Some extra olive oil and cumin for drizzling on top
In This Recipe
Boil the chopped carrots in lightly salted water until tender. Drain and mash. I usually do it with a fork but you can use a food processor for a finer texture.
Stir in the rest of the ingredients.
Sprinkle with toasted cumin and drizzled with olive oil. Serve.
I like to cook simply, especially cooking with things I can find (or at the very least, find at the farmers market which, in SoCal, contains every kind of produce on earth!). I like ingredients like lambsquarters, which grow in every alley and once-tilled ditch but are overlooked as weeds. Or I like scuba diving for lobster - lobster you catch with your bare hands just tastes Great! Generally, I don't like overly fussy recipes and tend to just improvise with whatever I have on hand and few meals come out of my kitchen without green garlic, cayenne, orange zest, or either fresh mint or dill.