Roasted Carrot and Cumin Puree

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.

Plus: More Vegetable Recipes and Tips

  • Servings: 4

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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

How to make this recipe

  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.

Photo © Hannah Queen Published December 2012





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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Harrilyn Mills

Review Body: these were divine! i did not have milk on hand so i used heavy cream. needless to say, that did not diminish the final product. very subtle flavors, very lovely in the mouth.

Review Rating: 5

Date Published: 2017-03-03

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