Carrot Puree with Cumin

This is a great twist for carrots – and although the title says “puree” it’s OK to call this Mashed Carrots!

Ingredients

• 8 Large Carrots (Wonky Veg is fine).
• 2 Tablespoons of Olive Oil
• 2 Teaspoons of Ground Cumin
• ¼ Teaspoon of Black Pepper
• ¼ Teaspoon of Salt
• ½ Teaspoon of Lemon Juice
• 1 Tablespoon of Butter
• 250ml Milk (full fat is best)

Preparation

• Heat your oven to about 230 degrees (C)
• Top and tail the carrots and either scrub them or peel them before thinly slicing them.

Method

1. Put the carrots into a roasting tin and cover them with the oil and cumin. Mix it all together really well so that the carrots are nicely coated and put the tin in the oven for about 20 minutes (turn and toss them after 10 minutes).
2. When the carrots are soft and turning slightly brown put them in a bowl (with as much of the oil as you can salvage) and add the black pepper, salt, lemon juice, butter, and milk.
3. Mash the mixture together until it’s smooth (I blitz it in a food processor for a few minutes).
4. Serve with anything (it goes really well with steak in peppercorn sauce and some green beans).

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