Carrot - cashew nut puree
This is a gentle, tasty and completely smooth way to take advantage of all the good stuff in nuts and seeds.
Ingredients
- 200 g carrots, prepared and sliced
- 100 g cashew nuts, soaked in water for a few hours, drained
- 50 sunflower seeds
- 1 white onion, finely chopped
- 1 tsp turmeric
- 1 tsp ground cumin
- rapeseed or virgin olive oil
- salt, white pepper
Method
- Heat a little oil in a frying pan, add carrots and onion. Add turmeric and cumin, cook over moderate heat until carrots are soft, about 10 minutes. Remove from heat. Add soaked cashew nuts, sunflower seeds, four tbsp oil and blend to a smooth consistency. Pass through a fine-meshed sieve and season to taste.