Equipment
Ingredients
Main
- 450 g carrots, peeled and sliced
- 10 g cumin seeds
- 70 g unsalted butter
- 15 g ginger, chopped
- 2 garlic, chopped
- 30 ml lemon juice
- 120 ml whole milk
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Peel the carrots and cut them into medium-sized slices.
Cook the carrot slices in boiling salted water for 5 minutes until they are just tender.
Drain the carrots in a colander and rinse them with cold water to stop the cooking process.
Heat 15g (approximately 1 tablespoon) of butter in a saucepan over medium heat.
Add the cumin seeds to the butter and toast for 30 seconds until they become fragrant.
Add the chopped ginger and garlic to the saucepan and sauté for 1 minute.
Place the cooked carrots, the sautéed cumin mixture, the remaining 55g of butter, and the milk into a food processor.
Process the ingredients in the food processor until the mixture is completely smooth.
Stir in the lemon juice and add salt and pepper to taste.
Reheat the puree gently in a saucepan if serving immediately.
Chef's Notes
- To achieve the most vibrant flavor, ensure your cumin seeds are freshly toasted. They should smell intensely aromatic, not burnt.
- For an ultra-smooth puree, consider passing the mixture through a fine-mesh sieve after processing, especially if your food processor isn't high-powered.
- Adjust the amount of milk to achieve your desired consistency. A thicker puree is great as a dip, while a thinner one is more sauce-like.
- Taste and adjust seasoning meticulously at the end. The sweetness of the carrots, the tang of the lemon, and the warmth of the spices need to be balanced.
- This puree can be made ahead and gently reheated. Stir in the lemon juice just before serving to preserve its brightness.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Texture may slightly change upon thawing; re-blend if necessary.
Reheating: Gently warm in a saucepan over low heat, adding a splash of milk if the puree has thickened.
