Holiday Rush

☰ Menu
Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Healthy Side Dishes Fruit Vegetables African Australian Easy Beginner Cook Potluck Dinner Party Low Fat Vegan Vegetarian Moroccan Food Processor Blender Stove Top Egyptian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Egg Free Healthy 2 Free Of Something Low In Something Citrus Lemon Carrots Taste Mood Savory To Go Equipment Small Appliance 3 Steps Or Less

Lemony Carrot Dip

Only three main ingredients! Recipes really can't get much simpler! and there are times when such recipes come in handy! i haven't made this one yet. i found it in the october 2005 issue of the australian magazine 'delicious' and i have adapted it for posting for the 2005 zaar world tour, as both an australian (and in view of its combining of lemon juice and cumin) and as a middle eastern recipe. my recommendation would be to make this recipe when sweet baby carrots are available. depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! if the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. my estimated preparation and cooking times are

Steps

Cook the carrots in boiling salted water for 15 minutes or until soft , or cook them for 40 minutes in an oven pre-heated to 180c.
Mash or blend the carrots with lemon juice , season and top with the toasted cumin seeds.

Ingredients

carrots, lemon, juice of, cumin seed, salt, fresh ground pepper