Wednesday, November 12, 2014

Carrots & Avocado with Cumin

Carrots and avocado are a wonderful combination as this dish proves. I think I will add the recipe to my Thanksgiving menu. The carrots are crisp-tender, the avocado smooth and creamy, the lemon-olive oil vinaigrette light with a touch of spice; perfect to balance out the richness from the rest of the meal.

Best of all, in my opinion, this easy make-ahead dish should be served at room temperature freeing up your stove, oven and refrigerator for the rest of the traditional feast. Well, actually, best of all is the carrots are absolutely delicious.  Enjoy!

Carrots & Avocado with Cumin
(8 servings)

2 lbs carrots
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 large garlic clove, minced
2 tablespoons ground cumin
1 teaspoon crushed red pepper flakes
1 ripe large avocado, cut into 1 inch cubes
2 tablespoons cilantro, chopped
sea salt
black pepper

Cut carrots into 3-inch long pieces, then cut into 1/2 pieces in diameter. 

Add carrots and 1/2 cup water to medium sized saucepan. Add 1 teaspoon sea salt. Bring to a boil, reduce heat to medium-high and cover. Cook until carrots are crisp-tender (7-8 minutes). Pour into strainer to drain off all the liquid. Set aside.

Add lemon juice, olive oil, garlic, cumin and pepper flakes to a large bowl. Whisk together until combined. Stir in warm carrots ensuring they are well coated. Allow to come to room temperature. (can be made 1 hour ahead). 

When ready to serve, stir in avocado and cilantro. Season to taste and serve immediately.
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It is "Carrots" week at Food Network's Fall Fest roundup. Do you have a favorite carrot recipe? Share in the comments section and/or link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and from Food Network. 

Feed Me Phoebe: Honey Roasted Carrots with Thyme
Jeanette's Healthy Living: 
Ghost Chile Carrot Hot Sauce
The Heritage Cook: 
Roasted Carrot and Sweet Potato Soup #FallFest
Elephants and the Coconut Trees: 
Carrot Cake with Coconut and Raisins
Spiced Carrot Cauliflower Soup
The Mom 100: 
Carrot Fries with Sriracha Sauce
Big Girls, Small Kitchen: 
Easy Slaw with Carrots & Red Peppers
Devour: Fall Fest: 
Carrot Recipes to Covet
In Jennie's Kitchen: 
Carrot "Fettucine" with Lemon Thyme Butter Sauce
Napa Farmhouse 1885: 
Carrots & Avocado with Cumin
The Wimpy Vegetarian: 
Maple Candied Carrots with Currants
Swing Eats: 
Bourbon Maple Glazed & Braised Carrots
Dishing With Divya: 
Honey Glazed Baby Carrots
Spicy Carrot Spread/Dip (Guten Free-Dairy Free)
FN Dish: 
5 New Ways to Bake with Carrots


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

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