Updated: Sep 22, 2018
One of my favorite ways to store the essence of our carrot crop is with this recipe. As the daylight draws back, it gets me thinking about how I'd like to savor these flavors for winter inspiration. You can freeze this recipe and pour it over potatoes, eggs, steamed veggies, fish, crépes - really anything!
Adapted from The Moosewood Cookbook.
6 large carrots, cut into 1 inch chunks.
1/4 cup fresh lemon juice.
2 cloves garlic, finely chopped.
2 teaspoons ground cumin.
1/2 teaspoon cayenne pepper.
1 teaspoon salt, plus more for water.
1/4 cup olive oil.
1/4 cup finely chopped flat-leaf parsley.
Preheat over to 400 degrees. Lightly oil a baking tray and spread out the carrots. Roast for 20-30 minutes, or until tender. Remove from over and allow to cool for about 15 minutes.
Blend carrots in a food processor with all other ingredient. For a silkier result, pour the purée through a mesh strainer.
Correct seasonings, if necessary.
Allow to sit overnight before freezing.