It’s around this season that carrots taste the best. We already know that they are powerful for our health, so enjoy them raw, roasted, boiled, sautéed, inside stews, beans and even in this cheese that you can use as butter or dip, for a party or any day of the week.
Due to its color and sweet taste, both adults and children love it. You can prepare double quantity because it will last you several days in the fridge.
The secret is buying them fresh, not opaque, cracked or very dry. If you can buy them organic, heirloom or with the leaves above, they will be even tastier.
Cheese and Carrots Dip Recipe
1-pound fresh carrots, peeled and cut small
1/2 cream cheese stick with fat
2-3 tbsp. of almonds (or cashews), raw, without salt, or oil
Salt and pepper to taste
Peel and cut the carrots into small sizes and all the same to be cooked at once and quickly.
Boil the carrots in water with a little salt for about 7 minutes or until they are tender.
Strain the carrots, let them lose some heat and then take them to the processor or blender with the cream cheese and almonds.
Season with a pinch of salt, pepper and refrigerate to taste cold, with bread or crackers.
Doreen Colondres is a celebrity chef. Author of the book The Kitchen Does not Bite. Follow her on Facebook and Instagram @DoreenColondres and visit www.LaCocinaNoMuerde.com, www.TheKitchenDoesntBite.com