Description
Roast all the ingredients before your blend to get maximum flavour into this delightful dip
Ingredients
- 1kg carrots, peeled, cut into 3cm pieces
- 1 onion, thinly sliced
- 3 garlic cloves, bruised
- 5cm piece (25g) ginger, chopped
- 60ml olive oil
- 60g firmly packed brown sugar
- 2 tbs apple cider vinegar
- 1 long red chilli, thinly sliced
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 2 star anise, coarsely crushed
- 250g sour cream
- Nigella seeds, dill sprigs, corn chips, to serve
Instructions
- Preheat the oven to 200°C. Grease a baking tray and line with baking paper.
- Place carrots, onions, 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.
- 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.
- Spoon dip into a serving bowl, scatter with nigella seeds, dill, if using. Serve with corn chips.