Saturday, November 2, 2013

Roasted Carrot Dip

Recipe from Better Homes & Gardens, Episode 38, aired on 18th October 2013


500g carrots, peeled and chopped
1 tablespoon unsalted butter
2 cinnamon quills
¾ cup water
1 tablespoon honey
2 tablespoon cream cheese
¼ teaspoon salt
pinch of white pepper
dukka, to sprinkle
crackers, to serve

  1. Preheat oven to 180°C
  2. Place carrots, unsalted butter, cinnamon and water into a roasting pan. Cover with foil. Poke some holes through the foil. 
  3. Roast carrots for 1¾ hours, cool for 15 minutes. Discard the cinnamon quills then transfer the carrots into a food processor. Add honey, cream cheese, salt and pepper. Blend till smooth. Transfer to a serving bowl.
  4. Sprinkle the dukkah and serve with crackers
Notes & Tips

Healthy alternative: substitute the cream cheese with cottage cheese

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