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Carrot Cream Tacos
Mugdha is a food stylist and food researcher. Her extensive travel throughout India opened up many facets of the rich culinary legacy, prompting her towards researching food deeply and studying its close connection with culture.
Ingredients
- 3 large
- 1 cup grated
- 4 - 5 cloves
- 1/2 tsp
- As per taste
- 6 - 8, small
- 12 - 14 leaves
- As per taste
Method of Preparation
- Peel and slice the carrots and combine with 2 cups water in a pan. Bring the water to a boil over medium high heat and cook till carrots are tender. Drain the water and cool the carrots.
- Combine cooked carrots with cottage cheese, garlic, oregano, salt and pepper in a blender or food processor and blend to a smooth and creamy paste. Adjust salt and pepper if required.
- Line the taco shells with lettuce or spinach or any salad greens you are using and fill the tacos with prepared “carrot cream”.
- Serve with any chilled juice.
- Note: The carrot cream can be stored refrigerated for upto 4 days.
Image Courtesy: Michael Swamy
- 15 mins
- 10 mins
- 6 - 8
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