RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 659
| View Recipe |
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| Recipe Name: |
Carrot Cumin Spread |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$0.42
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can prepare this ahead and keep it covered in the refrigerator.
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Ingredients:
1 to taste salt and pepper
12 Slices bread, white very thin
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Directions:
Place the carrots in a steamer basket over 1 inch of boiling water and cover tightly. Steam until fork tender, 8 to 10 minutes. Transfer the carrots to the bowl of a food processor. Add the cumin and 4 Tablespoons of the stock. Purée until the mixture is very smooth, adding the remaining 2 Tablespoons of stock as necessary to make the purée spreadable but not runny. Add salt and pepper to taste.
Transfer to a bowl and set aside to cool. Place the bread in a 300-degree oven to dry out and toast slightly, for about 5 to 7 minutes. |
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| Nutrition per Serving: |
| Calories: |
132 |
Total Carbs: |
34.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.1 |
Protein: |
4.53 |
| Fiber: |
0.00 |
Sodium: |
322.74 |
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