Roasted Carrot and Cumin Puree
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 1 1/2 pounds carrots, cut into 1/2-inch slices
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- Salt
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon butter
- 1 cup whole milk
- 1/2 teaspoon lemon juice
Nutrition Info
Per Serving
- Calories: 198 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 5 g
- Fat: 12 g
- Protein: 3 g
- Sugars: 14 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes.
- In a food processor, puree the carrots with the butter, milk, lemon juice, and 1/8 teaspoon salt. If necessary, reheat the puree in a small saucepan over low heat, stirring.
Yield: 4 servings
3. Still Hungry?
Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
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