Cumin-And-Coriander-Scented Carrot Puree |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
4 medium carrots, cut into 1-inch pieces (about 3/4 pound) |
1 (10-ounce) baking potato, peeled |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
2 teaspoons butter or margarine |
1/4 cup 2% reduced-fat milk |
2 tablespoons 30%-less-fat sour cream (such as breakstone) |
Directions:
1. Place carrot and potato in a large saucepan, and cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until vegetables are tender; drain. Place vegetables, coriander, and remaining ingredients in a food processor, and process until smooth. Reheat in a saucepan over medium heat, if necessary.
|
|