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Carrot dip with walnuts

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Ingredients for 1 servings:

  • 300 g bunched carrots, peeled and cut into pieces
  • 1 m.-sized sweet potato(s), peeled and cut into pieces
  • 1 cm ginger root, peeled and grated
  • 1 m.-large turmeric root, fresh, peeled and grated
  • 2 stalks of rosemary, all needles finely chopped
  • 2 tbsp broth
  • 2 tbsp olive oil
  • Sugar
  • salt and pepper
  • curry powder
  • 6 walnuts, chopped
  • chili powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Cook the ingredients, from the carrots to the broth, in a pot with water until tender. Drain and mash, but do not puree. Mix with olive oil, spices (if desired), and walnuts, and let stand for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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