Roasted Carrot and Cumin Puree

Roasted Carrot and Cumin Puree
Adapted from foodandwine.com
Roasted Carrot and Cumin Puree

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1 1/2

    pounds carrots (about 8 large), 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

Directions

Heat the oven to 450°. 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. Advertisement 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.

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