Ingredients
1 kg carrots (approximately)
1 t ground cumin
2 T olive oil + more for roasting
0.25 t salt (more or less to taste)
Spiced Carrot Dip
by Miss N
Directions
Preheat the oven to 220 degrees Celcius. Cut the tops and bottoms off the carrots, then cut into thirds or quarters. Try to get the pieces to be evenly-sized. Toss the carrot pieces in a little oil so they are coated. Arrange them on a baking tray. Roast for approximately 40 minutes, or until the carrots are browned and tender. Place the roasted carrots, cumin, olive oil and salt in a blender. Blend until smooth. (You can adjust the levels of cumin, salt and oil to achieve the desired level of smoothness and taste.)
The vegetables are so fresh and keep so much longer than those bought at the supermarket. It's all delicious but some of our favourites are the lettuce mix, spinach and the peppers and courgettes. As for the tomatoes they are so sweet.
— Margery and Jo
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.