When I was at a benefit dinner the other night, one of the side dishes was a carrot puree with a distinctive cumin flavor. It was delicious! But when I tried to recreate it I realized it was more than just carrots in it, there were other root vegetables that balanced the sweetness of the carrot. Here is my version of Roasted Winter Root Vegetables.
Roasted Winter Root Vegetables
1 1/2 c. carrots, peeled and roughly chopped in 3/4 in. pieces
1 1/2 c. parsnips, peeled and roughly chopped in 3/4 in. pieces
1/2 c. turnip, peeled and roughly chopped in 3/4 in. pieces
1/2 sweet onion, peeled and cut into large chunks
1 1/2 t. cumin
2 T. olive oil
2 t. salt
1 t. pepper
1/2 -3/4 c. warmed chicken stock
Preheat oven to 400 degrees. In a large bowl toss all ingredients except the chicken stock until evenly coated. Pour onto sided cookie sheet and bake in oven for 30-40 min. You will know they are done when you can easily pierce all the vegetables and they are starting to brown.
When vegetables are done, immediately put in food processor and while processing add warmed chicken stock till you get a creamy puree. Before you serve, check the seasonings, you may want more salt or cumin depending on how smoky you like it.