Spiced Carrot Puree
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 570
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
8 carrots, cut into 1-inch lengths
2 Yukon gold potatoes, cut into sixths
Kosher salt
1 cinnamon stick
1 clove garlic, smashed
1/2 stick (4 tablespoons) butter
1 1/2 teaspoons cumin seeds, toasted and ground
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper
Directions
- Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
- Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
- Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.