- 400 gr organic carrots
- 2 cloves of garlic
- 1/2 ts sea salt
- Juice and the zest of 1 orange
- 1 lime
- 50 ml extra-virgin olive oil
- 1 ts fennel seed
- 1/2 ts allspice or smoked paprika
- Leaves of 1 sprig of rosemary
How to prepare it
- Wash and peel the carrot. In the meantime, boil water in a pan with a pinch of sea salt. Dice the carrots into 2-cm thick pieces. Cook the carrots for approx. eight minutes or until tender.
- Separate the rosemary leaves from the stem and finely chop them with a sharp knife. Wash the orange. Grate the peel with a zester and set aside. Then squeeze the juice of the orange into a bowl.
- Grate the zest of the lime and mince it. Peel the garlic and mince it. Grind the fennel seeds into a powder with a mortar and pestle.
- Drain the carrots, but keep the cooking water to make the dip. (You can use the remaining cooking water to make a vegetable broth!)
- Put the carrots into a bowl with the garlic, orange zest and spices. Mash the carrots with a potato masher (or use a hand mixer) into a smooth puree. Gradually add the olive oil.
- Taste the carrot puree for the right balance between lightly sweet and hearty. Season with some extra sea salt, coarsely ground pepper, or smoked paprika and orange juice.
- Serve the carrot puree in an attractive bowl. Sprinkle it with lime zest and olive oil.
When you replace fennel seeds with cumin, and the rosemary with fresh coriander, the dish takes on a Middle Eastern flavour.
This carrot puree can be served on bread like hummus. It can also be served as a salad with, for example, oven-roasted Brussels sprouts or even raw chicory.