 |
Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 6 |
|
Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this. Ingredients:
2 medium sweet potatoes, about 260 grams |
1 carrot |
1 onion |
1/2 cup water |
1 tablespoon tahini or 1 tablespoon natural unsalted almond butter |
1/4 teaspoon curry |
1/4 teaspoon ground cumin |
Directions:
1. COOK POTATOES:.
2. In a saucepan, cover potatoes with water and bring to a boil.
3. Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.).
4. Remove from saucepan. When cool, remove skin.
5. PREPARE SAUCE:.
6. While potatoes are cooking, peel carrot and onion, and chop into small pieces.
7. Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water.
8. Simmer carrots and onions until soft, about 8 minutes.
9. COMBINE IN FOOD PROCESSOR:.
10. Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined.
11. Add carrot-onion mixture and puree until smooth.
|
|