This is a university brain child turned into a household staple. Crunchy carrot paradelles are covered in a creamy cumin sauce. Delicious served with warm crusty bread.
Recipe
Serves: 2 | Time: 20 min
Ingredients
- 4-5 large carrots
- 1 onion
- 3 tbsp cream cheese
- 1 tbsp Dijon mustard
- 1/2 tbsp soy sauce
- 2 tsp cumin powder
- Dash of water
- A handful of shredded cheese, cheddar or gouda
- Olive oil
- Salt
Method
- Peel the carrots, and with the help of a vegetable peeler “peel” them into thin pappardelle like strips.
- Heat a frying pan over medium heat with a dash of olive oil.
- Dice the onion and add to the pan with a pinch of salt. Cook until translucent and soft (approx. 5min).
- Add the carrot pappardelle and toss well. Make sure to incorporate the onion into the carrots, if you leave them on the bottom of the pan they may start burning.
- Push the carrots to one side of the pan to make space for the sauce ingredients.
- In the cleared side of the pan add: 3 tbsp of cream cheese, 1 tbsp of Dijon mustard, 1/2 tbsp of soy sauce, 2 tsp of cumin. Mix together until combined.
- Add a dash of water to finish incorporating the mixture and loosen the sauce. Mix in with the carrots. At this point the sauce should be relatively loose.
- Cook for about 2 minutes. The sauce should be thickening around the carrots but still a bit loose.
- Add a handful of grated cheese. mix in and remove from heat. Wait/ toss until the cheese has melted.
- Serve with warm crusty bread.
- Enjoy!
The Global Homecook 