Carrot spread


1 carrot
2 tbsp sesame seed
one drop olive oil
1/8 tsp of cumin
juice of 1/2 lemon
2 tbsp of faisselle.

Heat up the oven to 180C / 360F. Wash two carrots, cut them up roughly,and wrap them loosely in kitchen parchment paper. Bake in the oven for about 25-30 minutes, until soft. Chop finely the carrot and the sesame seeds. Add the other ingredients.

Advertisements

2 Responses to “Carrot spread”

  1. Travelling birds « Experiments in dessertarian cooking Says:

    […] butter, carrot spread, leek, mushroom slices. -”Gratin” of spicy lens, wild rice and carrot spread. […]

  2. Vegetarian lens and carrot burgers « Experiments in dessertarian cooking Says:

    […] content -Carrot spread between two lens burgers -Apricots -Apple -Frozen raspberries […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: