Carrots Ingredients
- 2 pounds Roasted and Caramelized Carrots (3.5-4 lb. pre-roasted)
- ½ cup maple syrup
- 1 pound boiled cashews
- ½ cup cashew water
- ½ cup extra virgin olive oil + 1 tablespoon
- 1 tablespoon toasted ground cumin
- Salt to taste
Carrots Technique
- Peel and cut carrots into one-inch pieces, and toss in the 1 tablespoon of extra virgin olive oil
- Roast at 400F until charred and soft (should have 2 lbs. after cooking)
- Place 1 pound of shelled Cashews in a pot, cover with water, bring to a boil, then simmer for 15 minutes. Strain Cashews, and reserve ½ cup of water
- Combine all ingredients in a food processor except extra virgin olive oil, and blend
- Once smooth, stream extra virgin olive oil into the food processor while spinning
- Season with salt to taste.
- Optional, pass through mesh strainer for smoother texture
- Garnish with a sprinkle of Cumin and chopped Cashews
