This Cream of Carrots, Cashews, and Marjoram is nothing short of fantastic. It’s a recipe I found a few years ago in a cooking magazine I followed monthly. A cream that adapts perfectly, not only to being spread on a slice of bread for a healthy snack, or on a crostini for an appetizer, but it is also delicious as a dressing for a good plate of pasta (in this case, remember to add a little cooking water, otherwise the dressing will be too thick).
The marjoram makes it very fragrant and the cashews go really well with it. This is a different way to bring to the table simple carrots that maybe not everyone likes cooked. Also ideal next to meat-based dishes, like a good roast beef or a steak, a dish that has a very simple cooking, given its delicate taste.
If you like spreadable creams, then don’t miss the upcoming recipes:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz carrots
- 2 cloves garlic
- 4 sprigs marjoram
- 6 tablespoons extra virgin olive oil
- 1/4 cup cashews
- to taste salt and pepper
- 1/4 cup water
Tools
- 1 Baking sheet
- 1 Parchment paper
- 1 Food processor
Preparation
If the carrots we bought are organic, we absolutely don’t need to peel them. Wash them thoroughly to remove any possible residue of impurities, dry them, and cut them into large pieces. Line a baking sheet with parchment paper, previously moistened to make it adhere better, and pour all the carrots over it.
If we peel the carrots, remember that we should still get 21 oz.
Season them with extra virgin olive oil, salt, and mix well so that the seasoning is homogeneous. Finally, add the two cloves of garlic, including the peel, and the marjoram sprigs.
Bake in a preheated oven at 392°F, fan mode, and let them cook for about 20 minutes, or until they are well browned (the carrots should be soft but well roasted). Once cooked, let them cool slightly. Put them in the food processor along with the garlic, but without the skin, and add the cashews to everything.
After coarsely blending, pour in the necessary water and continue to blend, this time finely. Pour into a small bowl or a jar and store in the refrigerator.
Serve our Cream of Carrots, Cashews, and Marjoram, spread on toasted bread or as a dressing for pasta. Hot or cold, it will always be delicious.
Tips and Storage
You can store the carrot cream in the refrigerator for a few days, covered with food wrap or inside an airtight container.
I always recommend that they be glass or ceramic because they do not release toxic substances.
Alternatively, once you make more, you can freeze it or even preserve it in a water bath, boiling it inside sterilized glass jars.
If you want to delve deeper into the preservation process, I refer you to the following link: Homemade Preserves
For those who don’t like or are allergic to cashews, you can always try other nuts, maybe even peanuts.
