Recipe courtesy of Bobby Flay

Roasted Carrot Puree

Name: Roasted Carrot Puree
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

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Level: Easy

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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

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.