Spiced Rainbow Carrots with Carrot Purée

  • PREP 10-15 minutes
  • COOK TIME 60 minutes
  • SERVES 4-6
Spiced Rainbow Carrots And Carrot Puree.. 880x625 Acf Cropped

Functional Foods Highlight

This single dish celebrates how versatile carrots really are! In this recipe, we are using two different types of carrots, done in two different ways. Rainbow carrots are covered in warm spices and roasted then served over a deliciously creamy coconut carrot purée. Not only does this combination taste amazing, but it also looks amazing too!

Food Farmacy

  • 1 bunch rainbow carrots (about a 1lb)
  • 1 bunch orange carrots (about a 1lb)
  • ¾ - 1 cup Coconut Milk (unsweetened, no sugar added)
  • ¼ tsp. Ground Turmeric
  • ½ tsp. Caraway Seed
  • ¼ tsp. Red Pepper Flake
  • ¼ tsp. Paprika
  • 2 tablespoons olive oil
  • 1/2 cup cashews
  • salt and pepper to taste
  • 1 bunch fresh cilantro
  • 1 lime

Directions

To make the Carrot Purée:

  1. Clean, peel and chop carrots into small equal pieces
  2. Add carrots to a medium-sized saucepan and cover with water (about 1 inch above carrots)
  3. Bring to a boil, then cover and lower to a simmer
  4. Cook carrots until completely cooked through (about 30 minutes)
  5. Blend carrots and slowly add coconut milk until you get preferred consistency ( I used about ¾ cup)

 

To Plate:

Spread purée on a serving dish for your base, add roasted carrots and top with fresh chopped cilantro and toasted cashews; squeeze fresh lime juice over the top before serving

 

To make the Roasted Spiced Rainbow Carrots:

  1. Preheat oven to 400 degrees F
  2. Clean rainbow carrots and leave whole; if some are much thicker than others cut them in half lengthwise
  3. Mix spices together; mix in a spice grinder or using a mortar and pestle
  4. In a large bowl, drizzle carrots with olive oil and rub with spice mixture
  5. Spread carrots on a lined baking sheet and season with salt and pepper
  6. Cook in oven until carrots are tender; about 20-30 minutes depending on thickness of the carrots
  7. While carrots are roasting, chop up cashews and toast on medium heat in a small saute pan, about 3-5 minutes

From the Chef:

If you don’t want to use coconut, greek yogurt would be a wonderful substitute. To add even more color and flavor, try garnishing these carrots with some pomegranate seeds.

From the Doc:

One cup of chopped carrots provides more than 100 percent of an average adult’s recommended daily allowance (RDA) of vitamin A. 

Sources

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