Carrot, cumin and lemon spread

1. Preheat the oven to 210 ° C.
2. Wash, peel and cut carrots into sections. Arrange the carrot sections on a sheet of baking paper covering the baking sheet.
3. Salt then bake for 25 min at 210 ° C.
4. In a blender, add the carrots, garlic, olive oil, water, lemon juice. Mix until you get a fine texture.
5. Salt, pepper and add the cumin. Mix, taste and adjust the seasoning according to your tastes.
6. Fill your terrines to the level indicated by the line (approx. 2 cm from the edge). Close the terrines and immediately proceed to the heat treatment 1 h 30 to 100 ° C.

Recipe offered by APPTIA for Le Parfait.