Roast Carrot Dip
Make this when you have an abundance of carrots
Makes enough for: 1 batch dip
Ingredients
- 320 g 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 cloves garlic, paper left on and cut in half
- 15 mls crème fraîche
- 2.5 mls chilli oil
Method
- Preheat the oven to 200° Celsius
- Place the carrots into an oven proof dish and drizzle generously with the olive oil
- Season generously and then scatter the bay leaves, rosemary stalks and garlic cloves on top of the carrots
- Bake for 35 minutes and then remove from the oven
- Allow to cool to room temperature and then place into a blender
- Squeeze the garlic out of the paper into the blender and add the crème fraîche and chilli oil
- Blitz until smooth and adjust the seasoning before serving