Roasted Carrot and Cumin Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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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