Directions:
- Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
- Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
- Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.74 Kcal (284 kJ) | ||
| Calories from fat | 15.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 85.87mg | 4% | |
| Potassium | 409.65mg | 9% | |
| Total Carbs | 12.9g | 4% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 0.5mg | 3% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.97 Kcal (226 kJ) | ||
| Calories from fat | 12.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 3% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 1% | |
| Sodium | 68.41mg | 4% | |
| Potassium | 326.39mg | 9% | |
| Total Carbs | 10.28g | 4% | |
| Sugars | 4.91g | 25% | |
| Dietary Fiber | 3.03g | 15% | |
| Protein | 1.15g | 3% | |
| Vitamin C | 6.1mg | 13% | |
| Vitamin A | 1mg | 41% | |
| Iron | 0.4mg | 3% | |
| Calcium | 39.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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