Roast Carrot Dip
Make this when you have an abundance of carrots
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  • 320g carrots, topped and tailed and roughly chopped if large
  • Olive oil for drizzling
  • Salt and freshly ground black pepper to season
  • 2 bay leaves
  • 3 rosemary stalks
  • 2 garlic cloves, paper left on and cut in half
  • 15mls crème fraîche
  • 2.5mls chilli oil
  1. Preheat the oven to 200° Celsius
  2. Place the carrots into an oven proof dish and drizzle generously with the olive oil
  3. Season generously and then scatter the bay leaves, rosemary stalks and garlic cloves on top of the carrots
  4. Bake for 35 minutes and then remove from the oven
  5. Allow to cool to room temperature and then place into a blender
  6. Squeeze the garlic out of the paper into the blender and add the crème fraîche and chilli oil
  7. Blitz until smooth and adjust the seasoning before serving
Recipe by Lavender and Lime at