Spicy Carrot Spread
Hors d’oeuvres Recipe Created by Ruth Paget
Celery
is a great carrier for spreads like this spicy one. If you would like a milder spread, mix Szeged
paprika from Hungary into the carrot purée.
(Celery is a top ten crop from Monterey County California.)
Serves
4
Ingredients:
-1/2
pound peeled and chopped carrots
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
chopped Serrano pepper
-1/4
cup olive oil for the carrots
-4
stalks celery chopped into 2-inch segments
Steps:
1-Steam
carrots for 30 minutes.
2-While
the carrots are steaming, sauté the onions in 1 tablespoon olive oil.
3-When
the carrots are soft, place them in the bowl of a food processor with the blade
attachment.
4-Add
the sautéed onions, Serrano peppers, and olive oil to the carrots to the bowl
of a food processor. Pulse until you
have a smooth purée.
Serve
with celery segments.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
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