(from frieddandelions.com)
Ingredients:
1 large
Yukon gold potato -11 ounces
3 C water
6-8 medium
carrots
1 head
garlic
2 t cumin
2 t salt
Pepper to
taste
1 T tomato
paste
Method:
Peel and cut
the carrots into coins about ¼ inch thin. Toss with oil, cumin and salt. Place
on baking dish. Prepare the garlic for roasting by removing some of the papery
skins, slicing off the top, drizzling with olive oil, sprinkling with salt and
wrapping up tightly in foil. Place on sheet with carrots and roast it all for
25 minutes at 400 degrees. After 25
minutes, remove carrots and continue to roast the garlic for about 20 more minutes.
Peel and
dice the potato and cook in the 3 C water until fork tender – don’t throw away
the water.
Puree the
carrots, potatoes, garlic (squeeze it out of all the skins), tomato paste and
some of the water to create the sauce. Add as much of the starchy water as you
want.
I filled my
burritos with black beans and some rice. I added some tomato paste and saffron
threads to my rice to make it yellow to match my sauce. Be sure to put some of the sauce in the
burrito as well. I think it would have been better if I had stuffed the burrito
with some other veggies: diced tomatoes, cilantro, onions, green pepper, etc.
Roll them
up, smother with the sauce, bake till hot and bubbly, serve with all the
fixin’s .
Tracy's Living Cookbook
