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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.34 Kcal (759 kJ) | ||
| Calories from fat | 90.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Cholesterol | 8.86mg | 3% | |
| Sodium | 144.82mg | 6% | |
| Potassium | 657.25mg | 14% | |
| Total Carbs | 20.55g | 7% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 10.5mg | 18% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 0.5mg | 3% | |
| Calcium | 139.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 74.49 Kcal (312 kJ) | ||
| Calories from fat | 37.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 15% | |
|---|---|---|---|
| Cholesterol | 3.64mg | 3% | |
| Sodium | 59.49mg | 6% | |
| Potassium | 270mg | 14% | |
| Total Carbs | 8.44g | 7% | |
| Sugars | 4.77g | 46% | |
| Dietary Fiber | 2.15g | 21% | |
| Protein | 1.53g | 7% | |
| Vitamin C | 4.3mg | 18% | |
| Vitamin A | 0.7mg | 58% | |
| Iron | 0.2mg | 3% | |
| Calcium | 57.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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