Sunday, December 30, 2012

Baked Burritos with Carrot Cumin Sauce

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

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