Delectable Carrot Dip

Ingredientscarrot dip

  • 1 small onion, halved
  • 100g organic butter, cubed
  • 250g carrot, peeled, roughly chopped
  • 100g tomato paste
  • 1 tbsp fresh oregano or 1 tsp dried oregano or Italian herbs
  • 1 tbsp fresh thyme, leaves only, or 1 tsp dried thyme
  • ½ tsp Himalayan pink or Celtic sea salt
  • freshly cracked black pepper, to taste

Method

  1. Place onion into TM bowl and chop 3 seconds, speed 5.
  2. Add 20g of butter and sauté 1 minute 30 seconds, varoma, speed 1.
  3. Place carrot into TM bowl and chop 5 seconds, speed 5.
  4. Add remaining butter, tomato paste, herbs, salt and pepper and cook for 7 minutes, 90ºC, speed 2.
  5. Blitz dip 30 seconds, slowly increasing dial to speed 10.
  6. When dip has cooled, serve with veggie sticks, crackers or use as a bread spread and top with tomato or cucumber slices. Keep in refrigerator if it doesn’t get devoured straight away 🙂

 

Bon appetit 

 


 

Conventional Method

  1. Finely dice onion.
  2. Place onion into a medium frying pan and add 20g of butter, sauté for 2-3 minutes.
  3. Grate the carrot, on a course vegetable grater.
  4. Add the grated carrots to frying pan, along with remaining butter, tomato paste, herbs, salt and pepper and cook on a medium heat till carrot is cooked down, 10-12 minutes. Then take off heat.
  5. Transfer mixture to a glass bowl or pyrex jug and blitz with a hand held mixer or place mixture into food processor and process till a smooth consistency is desired.
  6. When dip has cooled, serve with veggie sticks, crackers or use as a bread spread and top with tomato or cucumber slices. Keep in refrigerator if it doesn’t get devoured straight away.

⇒ For a diabetes friendly version, please click here ⇐

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