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This recipe is by Moira Hodgson and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
cooking.nytimes.com
This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.