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Roasted Carrot Spread
Servings = 8 | Serving size =1/4 cup (makes 2 cups)
This recipe can be multiplied by 2. This recipe keeps well in the refrigerator for about a week.
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olive oil spray |
| 1 lb |
white onion (peeled and chopped) |
| 2 lbs |
carrots (peeled and chopped) |
| 1/4 cup |
low sodium chicken stock |
| 1 Tbsp |
fresh lemon juice |
| 1/2 tsp |
salt |
| 1/8 tsp |
fresh ground black pepper |
| 1 tsp |
ground cumin |
Preheat oven to 300°F.
Line a roasting pan with aluminum foil. Spray lightly with olive oil.
Place the onions and carrots on the coated foil and place the roasting pan in the oven. Spray lightly with oil and roast at 300°F for about 90 minutes. Stir about every ten minutes.
Remove the roasted vegetables from the oven and allow them to cool for about 5 minutes. Place in a food processor fitted with a steel blade and add the chicken stock, lemon juice, salt, pepper and ground cumin.
Process until smooth. Chill for at least two hours.
Nutrition Facts
Serving size: 1/4 cup | Servings 8
Calories 71 | Calories from Fat 4
Amount Per Serving (% Daily Value)
Total Fat 0g (1%) | Saturated Fat 0g (0%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 228 mg (9 %)
Total Carbohydrates 16g (5%) | Sugars
8g
Dietary Fiber 4g (16%) | Protein 2g
Vitamin A 377% | Vitamin C 19 % | Calcium 5% | Iron
4%
Vitamin K 15 mcg | Potassium 454 mg | Magnesium
20 mg
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