 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon sesame seeds |
1/2 tablespoon yellow mustard seeds |
1/4 teaspoon cumin seeds |
1/4 cup water |
1 pound carrots, thinly sliced |
3/4 teaspoon salt |
1/8 teaspoon cayenne, or to taste |
4 tablespoons olive oil |
Directions:
1. Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.
2. Purée mixture in a food processor with remaining 2 tablespoons oil until carrots are smooth (spices will still be a little coarse).
|
|