Carrot Purée with Toasted Almonds

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and chop the carrots and the small potato into uniform pieces. Place them in a pot with enough water to cover the vegetables and bring it to a boil. Let the vegetables cook for about 15-20 minutes until they are tender and easily pierced with a fork.

Step 2

Once the vegetables are cooked, drain any excess water and return them to the pot. Use a masher or a fork to mash the carrots and potato together until smooth and lump-free. Add the milk to the mixture, stirring over low heat until the purée becomes creamy. Season with a pinch of ginger, cinnamon, cumin, and salt to taste, and let it cook on low heat for an additional 5 minutes, allowing the flavors to meld together.

Step 3

While the purée is cooking, toast the almonds in a dry pan over medium heat for 2-3 minutes, stirring occasionally, until they are golden and fragrant. Once toasted, remove the almonds from the pan and set them aside to cool.

Step 4

To serve, spoon the carrot purée onto a plate or bowl and top with the toasted almonds for a crunchy, flavorful finish.