by student epicure
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student epicure's Notes:
Expand1 pound carrots, peeled and cut into 2-3 inch chunks Ask a question about this ingredient
1/2 cup sun-dried tomatoes Ask a question about this ingredient
2 tablespoons good olive oil (the kind you'd want to use in a salad) Ask a question about this ingredient
1/2 teaspoon smoked sweet paprika Ask a question about this ingredient
1/4 teaspoon ground cumin Ask a question about this ingredient
2 dashes cayenne pepper Ask a question about this ingredient
1 teaspoon red wine vinegar Ask a question about this ingredient
Place carrots in a small pot and add just enough water to barely cover them. Boil on medium/high heat partially covered until a fork easily slips through one of the thicker chunks (about 30 minutes). Drain, reserving the water, and return to pot. Mash carrots with a potato masher, but don't be too thorough about it -- some texture is good.
Ask a question about this stepMeanwhile, soak sun-dried tomatoes in boiling carrot water (there should be about 1/3 of a cup left -- if there is not, plain boiling water is fine too) for about 10 minutes. Place tomatoes and water in a blender with olive oil, paprika, cumin, and cayenne pepper. Puree until smooth, scraping down the sides of the blender. If tomatoes are too thick to blend, add another teaspoon or two of water.
Ask a question about this stepScrape the tomato blend into the pot with the carrots and stir until thoroughly combined. Add vinegar and season with salt and fresh ground pepper. Taste and adjust seasoning as necessary.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
