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The cold starters are very useful when the good weather arrives and we prepare trips to the field or the pool with the children. This dip or cream of carrot and curry (with a texture similar to hummus), is ideal as a starter for a picnic menu accompanied by vegetables or toast.
Carrot contains very important vitamins for children, for example for eyesight and skin, we can also make salty recipes with it but also sweet ones, such as muffins. This appetizer is a light and fresh children's recipe.
- 400 gr. carrots
- 1 clove garlic
- 50 ml. of oil
- 1 lemon
- 1 teaspoon cornstarch
- 1 teaspoon curry powder
- ½ teaspoon cumin
- 75 ml. of water
1. Wash and peel the carrots, chop them. Put water with a little salt in a saucepan, when it starts to boil add the carrots and leave for about 12 minutes, remove and drain.
2. Dilute the cornstarch in the cold water. If you want it to be thicker, you can double the amount.
3. In a blender glass, put the carrots, the garlic clove, the water with the cornstarch, the oil, the cumin, the curry and a splash of lemon juice.
4. Blend until it has the desired texture, you can leave it more liquid or liquid according to taste. Serve with toasts of bread and olives.
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