Roasted Carrot and Cumin Puree

Name: Roasted Carrot and Cumin Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 680 grams carrots (about 8 large), cut into 1/2-inch slices; 2 teaspoons ground cumin; 0 teaspoons fresh-ground black pepper; 1 teaspoons lemon juice; 2 Tbsps olive oil; 4 servings Salt; 237 milliliters whole milk

Roasted Carrot and Cumin Puree is a gluten free, primal, and vegetarian side dish. This recipe makes 4 servings with 197 calories, 4g of protein, and 12g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up fresh-ground pepper, olive oil, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oven to 45

Equipment you will use

Oven

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.

Ingredients you will need

Carrot

Pepper

Cumin

Salt

Cooking Oil

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Lemon Juice