Entertaining

Roasted spiced carrot dip

Name: Roasted spiced carrot dip
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 6
Ingredients: 1kg carrots, peeled, cut into 3cm pieces; 1 onion, thinly sliced; 3 garlic cloves, bruised; 5cm piece (25g) ginger, chopped; 1/4 cup (60ml) olive oil; 1/4 cup firmly packed (60g) brown sugar; 2 tbs apple cider vinegar; 1 long red chilli, thinly sliced; 1 tsp each ground cinnamon and ground coriander; 2 star anise, coarsely crushed; 250g sour cream; Nigella seeds, dill sprigs, baby amaranth leaves (optional) and corn chips, to serve

2 ratings

10m

1h 40m

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by Matt Wilkinson

Chef and author

Jan 01, 2018

By roasting all the ingredients before blitzing into a dip, you get a maximum of flavour with a minimum of fuss.

1kg carrots, peeled, cut into 3cm pieces
1 onion, thinly sliced
3 garlic cloves, bruised
5cm piece (25g) ginger, chopped
1/4 cup (60ml) olive oil
1/4 cup firmly packed (60g) brown sugar
2 tbs apple cider vinegar
1 long red chilli, thinly sliced
1 tsp each ground cinnamon and ground coriander
2 star anise, coarsely crushed
250g sour cream
Nigella seeds, dill sprigs, baby amaranth leaves (optional) and corn chips, to serve

Method

1.

Preheat the oven to 200°C. Grease a baking tray and line with baking paper.
2.

To make the dip, place carrot, onion, garlic, ginger, oil, sugar, vinegar, chilli, cinnamon, coriander and star anise in a bowl and toss to combine. Transfer to prepared tray and cover loosely with foil. Roast for 1 hour or until carrot is almost tender. Uncover and roast for a further 45 minutes or until carrot mixture is caramelised and carrot is soft.
3.

Transfer hot carrot mixture to a food processor with sour cream and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and chill for at least 1 hour or until completely cooled.
4.

Spoon dip into a serving bowl, scatter with nigella seeds, dill and amaranth, if using. Serve with corn chips.