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Cumin-And-Coriander-Scented Carrot Purée

Yield 4 servings (serving size: 3/4 cup)

Ingredients

  • 4 medium carrots, cut into 1-inch pieces (about 3/4 pound)
  • 1 (10-ounce) baking potato, peeled
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 teaspoons butter or margarine
  • 1/4 cup 2% reduced-fat milk
  • 2 tablespoons 30%-less-fat sour cream (such as Breakstone)

Nutrition Information

  • calories 115
  • fat 3.3 g
  • satfat 2 g
  • protein 2.5 g
  • carbohydrate 19.7 g
  • cholesterol 10 mg
  • iron 0.8 mg
  • sodium 355 mg
  • caloriesfromfat 26 %
  • fiber 3.3 g
  • calcium 58 mg

How to Make It

  1. Place carrot and potato in a large saucepan, and cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until vegetables are tender; drain. Place vegetables, coriander, and remaining ingredients in a food processor, and process until smooth. Reheat in a saucepan over medium heat, if necessary.

Oxmoor House Healthy Eating Collection