Roasted Carrot Puree (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pounds carrots, cut into 1/2-inch slices |
1/4 cup olive oil |
2 teaspoons cumin |
1 teaspoon cinnamon |
salt, to taste |
1/4 teaspoon freshly ground black pepper |
2 tablespoons unsalted butter |
2 cups whole milk |
1 teaspoon lemon juice |
Directions:
1. Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice.
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