This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"We may find in the long run that tinned food is a deadlier weapon than the machine-gun."
-George Orwell, Author
Sweet vegetables that have been roasted make the best spreads.
Servings: 8 | Serving size: 1/4 cup (makes 2 cups)
Cooking Time: 30 Minutes
This recipe can be multiplied by 2.
This recipe keeps well in the refrigerator for about a week.
|olive oil spray|
|1 lb||white onion (peeled and chopped)|
|2 lbs||carrots (peeled and chopped)|
|1/4 cup||low sodium chicken or vegetable broth|
|1 Tbsp||fresh lemon juice|
|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.
Serving size: 1/4 cup
Amount Per Serving
|Calories 71||Calories from Fat 4|
|% Daily Value|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 16g||5%|
|Dietary Fiber 4g||16%|
|Vitamin A 377%||Vitamin C 19%|
|Calcium 5%||Iron 4%|
|Vitamin K 15 mcg||Potassium 454 mg|
|Magnesium 20 mg|