Parsnip and carrot dip

23 Feb 2018
parsnip carrot dip

This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN

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Don’t be fooled by the colour, this doesn’t contain beetroot but it does contain UK grown heirloom purple carrots. Parnips and carrots are both naturally very sweet, roasting them with garlic and adding a couple of spices, brings out the earthiness and makes a very moreish and perfect sharing dip

Ingredients

1 tsp Cumin seeds

1 tsp Coriander seeds
6 tbsp Olive oil
250g Carrots (any colour will do!), peeled and chopped into chunks
200g Parsnip, peeled and chopped into chunks
3 Garlic cloves
Juice of 1/2 lemon
Juice of 1 orange
3 tbsp Tahini
Salt and pepper too taste

Method

1. Pre-heat oven to 200ºC. In a dry pan, toast the seeds until they’re fragrant and then roughly grind them down,  don’t need to be ground into a fine powder. Mix the spices in with 4 tablespoons of the oil.
2. Toss all the vegetables into the oil and spread and place onto a roasting tin. Roast for approx 30 minutes until the veg is tender.
3. Once slightly cooled, tip everything into a food processor and add the fruit juices, tahini and remaining oil and pulse until pureed. Adjust the seasoning with salt and pepper.