Experience the robust flavors of this roasted carrot and cumin puree, which combines sweet, earthy carrots with the warm, spicy notes of cumin. The puree is versatile, perfect as a side dish or as a base for a soup. It's easy to make, packed with nutrients and full of flavor.
Most ingredients in this recipe are readily available in the average kitchen. Carrots and cumin are the stars of this dish. While carrots are common, cumin might not be in everyone's spice rack. Cumin is a spice made from the dried seeds of the Cuminum cyminum plant and it's known for its strong, warm flavor and aroma. If you don't have it at home, you can easily find it in the spice section of your local supermarket.
Main Ingredients for Roasted Carrot and Cumin Puree
Carrots: The main ingredient of this dish, they are sweet and earthy. They're also an excellent source of beta carotene, fiber, vitamin K, and antioxidants.
Olive oil: Used for roasting the carrots, it adds a nice flavor and helps in caramelizing them.
Cumin: This spice brings a warm, spicy flavor that complements the sweetness of the carrots.
Salt: It enhances the flavors of the other ingredients.
Black pepper: Adds a bit of heat and complexity to the dish.
Butter: Adds richness and creaminess to the puree.
Milk: Adds smoothness and lightness to the puree.
Lemon juice: Brings a bright, acidic note that balances the sweetness of the carrots.
One reader, Kiley Kohler says:
This roasted carrot and cumin puree recipe is a game-changer! The flavors are so rich and comforting, and the texture is incredibly smooth. It's a delightful twist on traditional carrot dishes. I highly recommend trying it out for a unique and delicious addition to your meal.
Techniques Required for Roasted Carrot and Cumin Puree Recipe
How to roast the carrots: Preheat the oven to 450 degrees F. Toss the carrots with olive oil, ground cumin, salt, and pepper in a roasting pan. Roast the carrots, stirring occasionally, for about 20 minutes until they are tender and browned.
How to puree the carrots: In a food processor, combine the roasted carrots with butter, whole milk, lemon juice, and a pinch of salt. Process until smooth and creamy, adding more milk if necessary to achieve the desired consistency.
How to serve: Transfer the roasted carrot and cumin puree to a serving dish and garnish with a drizzle of olive oil, a sprinkle of ground cumin, and a few fresh herbs such as parsley or cilantro. Serve and enjoy!
How To Make Roasted Carrot and Cumin Puree
This silken puree combines roasted carrot with smoky cumin and zesty lemon juice for a smooth and flavorful side dish that’s perfect for roasted meat.
Serves:
Ingredients
- 1½lbslarge carrots,(about 8 pieces)
- 2tbspolive oil
- 1½tspground cumin
- salt,as needed
- ¼tspfresh ground black pepper
- 1tbspbutter
- 1cupwhole milk
- ½tsplemon juice
Instructions
-
Heat the oven to 450 degrees F.
-
In a roasting pan, combine the carrots with the oil, cumin, ¼ teaspoon salt, and pepper. Roast the carrots, stirring occasionally, for about 20 minutes until tender and browned.
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In a food processor, puree the carrots with butter, milk, lemon juice, and ⅛ teaspoon salt.
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Serve and enjoy.
Nutrition
- Calories: 195.62kcal
- Fat: 12.20g
- Saturated Fat: 3.97g
- Trans Fat: 0.12g
- Monounsaturated Fat: 6.30g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 19.73g
- Fiber: 4.89g
- Sugar: 11.18g
- Protein: 3.69g
- Cholesterol: 13.73mg
- Sodium: 565.09mg
- Calcium: 134.41mg
- Potassium: 642.98mg
- Iron: 1.11mg
- Vitamin A: 1473.21µg
- Vitamin C: 10.34mg
Essential Technique Tips for Roasted Carrot and Cumin Puree Recipe
When roasting carrots, it's important to cut them into even pieces to ensure they cook evenly. Larger pieces may take longer to roast, while smaller pieces may burn. Also, tossing them in olive oil and cumin before roasting will help the spices adhere better, resulting in a more flavorful dish.
Time-Saving Tips for Making This Carrot Puree Recipe
Prep ahead: Chop and season the carrots the night before and store them in the refrigerator. This will save time on the day of cooking.
Use a food processor: Instead of hand-mashing the carrots, use a food processor to quickly puree them to a smooth consistency.
Multi-task: While the carrots are roasting, use that time to prepare other components of your meal to maximize efficiency.
Organize ingredients: Before you start cooking, gather and organize all the ingredients and utensils you'll need to streamline the cooking process.
Clean as you go: Wash and put away utensils and equipment as you finish using them to keep your workspace tidy and make cleanup easier later.
Substitute Ingredients For Roasted Carrot and Cumin Puree Recipe
- carrots - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor when roasted, and it will provide a creamy texture when pureed.
- olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it suitable for roasting the vegetables.
- ground cumin - Substitute with ground coriander: Ground coriander has a similar warm and citrusy flavor, which can complement the roasted vegetables in the puree.
- butter - Substitute with ghee: Ghee has a nutty flavor similar to butter and can add richness to the puree.
- whole milk - Substitute with coconut milk: Coconut milk will add a creamy texture and a hint of sweetness to the puree, while also making it dairy-free.
- lemon juice - Substitute with white wine vinegar: White wine vinegar can provide the acidity and brightness that lemon juice adds to the puree.
Presentation Tips for Roasted Carrot and Cumin Puree
Elevate the plating: When presenting the roasted carrot and cumin puree, focus on creating an elegant and visually appealing presentation. Use a large, flat plate to showcase the vibrant color of the puree. Consider using a swoosh technique to create a visually striking design on the plate.
Garnish with a touch of elegance: Add a touch of sophistication to the dish by garnishing with a drizzle of extra virgin olive oil and a sprinkle of toasted cumin seeds. This will not only enhance the flavor but also add a touch of elegance to the presentation.
Incorporate texture: To add dimension to the dish, consider incorporating a crunchy element such as toasted pine nuts or crispy fried shallots. This will provide a delightful contrast to the smooth and creamy puree.
Use complementary colors: Consider incorporating vibrant and complementary colors to the presentation. For example, serving the puree alongside a vibrant purple cauliflower puree or a bright green herb oil will create a visually stunning and appetizing presentation.
Attention to detail: Pay attention to the finer details such as wiping the edges of the plate to ensure a clean presentation. Every element on the plate should be purposefully placed to create a visually appealing and professional presentation.
Balance the plate: When plating the puree, ensure that the portion size is balanced and visually appealing. Use a quenelle or a ring mold to create a perfectly shaped portion, and carefully place it on the plate to maintain symmetry and balance.
Add a pop of color with microgreens: Finish the presentation with a delicate scattering of microgreens to add a pop of color and freshness to the dish. The vibrant green hues will provide a beautiful contrast to the rich orange tones of the puree.
Essential Kitchen Tools for Making Roasted Carrot Puree
- Oven: You will need an oven to roast the carrots at 450 degrees Fahrenheit.
- Roasting pan: A roasting pan is essential for roasting the carrots with the oil, cumin, salt, and pepper.
- Food processor: A food processor is used to puree the roasted carrots along with butter, milk, lemon juice, and salt.
Storing and Freezing Roasted Carrot and Cumin Puree
- Let the roasted carrot and cumin puree cool down to room temperature before storing or freezing.
- For storing in the refrigerator, transfer the puree to an airtight container and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Seal the container tightly and store in the refrigerator for up to 5 days.
- When ready to use, reheat the puree gently in a saucepan over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk or water to thin out the consistency if it has thickened during storage.
- For freezing, transfer the cooled puree to freezer-safe containers or resealable plastic bags, removing as much air as possible before sealing. Label the containers or bags with the date and contents.
- Freeze the carrot puree for up to 3 months. When ready to use, thaw the puree overnight in the refrigerator.
- Reheat the thawed puree gently in a saucepan over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk or water to thin out the consistency if it has thickened during freezing and thawing.
- Alternatively, you can freeze the puree in ice cube trays for smaller portions. Once frozen, transfer the cubes to a resealable plastic bag for easy storage and thawing as needed.
How To Reheat Leftover Roasted Carrot and Cumin Puree
Reheat the carrot puree in a saucepan over medium-low heat, stirring occasionally to prevent scorching. If the puree seems too thick, add a splash of milk or cream to help loosen it up and achieve a smooth consistency.
For a quick and easy method, transfer the leftover carrot puree to a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent splatters and help retain moisture. Microwave on high for 1-2 minutes, stirring every 30 seconds, until the puree is heated through.
If you have an immersion blender, you can use it to reheat and re-blend the carrot puree directly in the saucepan. This method will help incorporate any separated liquid and create a smooth, creamy texture.
For a flavorful twist, reheat the carrot puree in a saucepan with a tablespoon of butter and a pinch of additional ground cumin. Stir constantly over medium-low heat until the puree is heated through and the flavors have melded together.
If you're short on time, you can also enjoy the leftover carrot puree at room temperature. Simply allow the puree to sit out for about 30 minutes before serving, giving it a good stir to ensure a consistent texture throughout.
Interesting Facts About Roasted Carrot and Cumin Puree
Carrots are an excellent source of beta-carotene, a powerful antioxidant that is converted to vitamin A in the body. This nutrient is essential for maintaining good vision and overall eye health.
Is Making Roasted Carrot Puree Economical for Home Cooking?
This roasted carrot and cumin puree recipe is highly cost-effective for households. Carrots are affordable and packed with nutrients, making this dish a budget-friendly option. The addition of cumin and olive oil enhances the flavors without adding significant cost. This recipe is a great way to create a delicious and nutritious meal without breaking the bank. On a scale of 1-10, I would rate this recipe a solid 8 for its affordability and taste. The approximate cost for a household of 4 people is around $8-$10, making it a wallet-friendly option for a satisfying meal.
Is This Roasted Carrot Puree Healthy or Unhealthy?
This roasted carrot and cumin puree recipe is relatively healthy, as it primarily consists of nutrient-dense carrots. Carrots are an excellent source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. The use of whole milk and butter adds some saturated fat and calories to the dish, but in moderation, these ingredients can be part of a balanced diet.
The recipe could be made even healthier with a few simple modifications:
- Replace whole milk with a lower-fat alternative, such as skim milk or unsweetened almond milk, to reduce the overall calorie and saturated fat content
- Reduce the amount of butter used or substitute it with a healthier fat source, like olive oil or avocado oil
- Add more spices and herbs, such as garlic, ginger, or thyme, to enhance the flavor profile without relying on excessive salt or fat
- Incorporate other nutrient-dense vegetables into the puree, such as parsnips or sweet potatoes, to increase the variety of vitamins and minerals in the dish
Editor's Thoughts on This Roasted Carrot and Cumin Puree
This roasted carrot and cumin puree recipe is a delightful combination of earthy sweetness from the roasted carrots and the warm, aromatic flavor of cumin. The roasting process enhances the natural sweetness of the carrots, while the cumin adds a depth of flavor. The addition of butter and milk creates a creamy and luxurious texture, making it a perfect side dish or a base for other culinary creations. The touch of lemon juice adds a refreshing zing, balancing the richness of the puree. Overall, this recipe is a wonderful way to elevate the humble carrot into a sophisticated and flavorful dish.
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Why trust this Roasted Carrot and Cumin Puree Recipe:
This recipe for roasted carrot and cumin puree is a delightful and nutritious dish that will elevate any meal. The carrots are roasted to perfection, bringing out their natural sweetness, while the cumin adds a warm and earthy flavor. The addition of butter and whole milk creates a creamy and luscious texture, and a touch of lemon juice brightens the flavors. Trust in the simplicity and balance of this recipe to deliver a satisfying and wholesome dish that will surely impress your guests.
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