Roasted Carrot and Cumin Puree
Food & Wine
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.
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
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