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Roasted Carrot and Cumin Puree
Ingredients
  • 1 ½ pounds carrots (about 8 large), cut into ½-inch slices
  • 2 tablespoons olive oil
  • 1 ½ teaspoons ground cumin
  • Salt
  • ¼ teaspoon fresh-ground black pepper
  • 1 tablespoon butter
  • 1 cup whole milk
  • ½ teaspoon lemon juice
Steps
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