Roasted Carrot Dip
Happy December loyal ones! The festive food season can send a shiver down the spine of even the most seasoned cooks and entertainers so let's get a little repertoire of recipes ready to go so you'll have everything covered.
Today we’re going a great little nibble that can be served with a few drinks or taken to a lunch, bbq or work morning tea. It's super versatile and delicious and can be whipped up faster than a sleigh across the Christmas Eve sky. It's also a make ahead dish and can be prepared at least a few days in advance so it's ready to whip out when needed. So, on Dasher, let's get to it!
Roasted Carrot Dip
Ingredients:
4 medium carrots (peeled & quartered lengthways)
2 tsp ground coriander
2 cloves garlic (skin on)
3 tbs greek yoghurt
1 tbs real maple syrup*
2 tbs olive oil
50g good quality feta cheese (optional)
pita chips, crackers, crudite etc to serve
Method:
Line a baking tray with baking paper. Add the carrots, coriander, garlic, maple syrup & olive oil. Toss gently to coat and combine. Season well with salt and pepper.
Place into the cold Combi-Steam. Select Hot Air+Steaming/Combination Steam. Set the temperature to 200°C. Cook for 15 minutes or until carrots are slightly caramelised and very tender. Remove from the oven and set aside.
Place the cooled carrot, ½ of the feta (if using) and garlic cloves (squeeze out of the skin) into a mixing bowl and mash with a fork or potato masher to the desired consistency. (you can also use a food processor and pulse to your desired consistency).
Add the yoghurt and mix to combine. Cover with cling wrap and refrigerate until required.
Serve dip, sprinkled with remaining feta (if using) and drizzled with a little extra olive oil, alongside whatever you fancy.
Tips:
*use REAL maple syrup not the maple flavouring which contains synthetic flavours. Real maple syrup comes naturally from the tree and has a slightly smokey flavour.
Keep this recipe handy for any time that you are entertaining so that you have something our ready for your friends and family as they arrive. You can try a similar concept with lots of other vegetables including red capsicum, pumpkin or even betroot - just cook per the carrots until lovely and tender and slightly caramelised.
Happy Combi-Steaming!
Yours in the kitchen,
The CSQ. x