Recipes

Roasted Carrot and Cumin Puree

Name: Roasted Carrot and Cumin Puree
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

5.0

(2)

3 Reviews

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

By Food & Wine

Updated on April 12, 2018

Roasted Carrot and Cumin Puree — Photo: © Hannah Queen

Yield:

4

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.
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.