RECIPE :: carrot and orange dip
I love the sweetness of carrots and since I’ve been a kid I’ve had a food intolerance to oranges so this recipe has always been a treat to myself. I love dipping fresh asparagus or artichokes into this dip. It can be served hot or cold.
Ingredients
500g / 18oz of carrots (roughly chopped),
1 large sweet orange (flesh and zest),
100ml of olive oil,
60ml of white wine vinegar,
1tsp of salt,
1½ tsp of paprika and
a few sprigs of fresh chives (roughly chopped).
Method
| 1) |
Steam the carrots for 10 minutes or until softened. |
| 2) |
Place all the ingredients together (except ½ tsp paprika and the chives) into a blender and whiz away until smooth. |
| 3) |
Before serving sprinkle the rest of the paprika onto the dip and slightly stir to get a wonderful two-toned look. |
| 4) |
To garnish, sprinkle with chives. |
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