Ingredients:
|
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. |
|