Ingredients
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6
-
2
-
3
-
2
-
2
-
-
2
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Spicy Roasted Carrot Spread, Think you don’t like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips Sweet ‘n’ hot—what could be better?, It was indeed very good and tasty, and a nice alternative to the heavier dips at a pre-dinner Thanksgiving gathering The recipe made a lot (used pretty large carrots) and was well-appreciated, though with lots left over I had the chance to experiment with a schmear on bagels, panini, tortillas , This recipe makes a tasty dip! used it on some fat-free potato chips, and on some toasted slices of baguette Both were good I bet this would be good in a wrap sandwich with some turkey and alfalfa sprouts
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Steps
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1
Done
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In a Pot of Salted Water, Boil Carrots For 4-5 Minutes to Blanch, Then Drain. |
|
2
Done
|
Put Carrots and Other Vegetables in a Glass Baking Dish, Toss With Oil and Soy, Salt and Pepper, and Roast at 375 Until Carrots Can Be Pierced With a Fork (about 20 Minutes.) |
|
3
Done
|
When Cool Enough to Handle, Cut Off Carrot Ends,Chop Everything Coarsely, and Put Everything Into Food Processor With Herbs, Pulsing a Few Times to Blend Without Pureeing---You Want Some Texture. If Too Thick and Dry, Splash in a Bit More Oil or Some Broth Until Desired Consistency Is Attained. Season Further as Needed With Salt and Pepper. |
