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.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Quick From Scratch Herbs & Spices

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