Spice roasted carrot dip

Using their award-winning vinegars, Womersley created three dips to pair with our crispbread bites. This delicious twist on spiced carrots works well warm or cold.

For the dip:

  • 5 tbsp Womersley Orange & Mace Vinegar
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp honey
  • ½ tsp cumin seeds
  • 400g carrots, peeled and thickly sliced
  • 15g butter
  • A little freshly grated nutmeg

For the dressing:

  • ½ tbsp Womersley Orange & Mace Vinegar
  • ½ tbsp olive oil
  • A few flat leaf parsley leaves, roughly chopped

Method:

  1. Pre-heat oven to 200°C, gas 6.
  2. Whisk together 2 tablespoons of Womersley vinegar, 2 tablespoons of oil, garlic, honey and cumin seeds.
  3. Stir in the carrots until coated. Transfer to a baking dish and cook for 30 – 40 minutes, until caramelised and tender. Remove from the oven and leave to cool slightly.
  4. Whilst still warm, whizz the carrots in a blender or small food processor with the butter, nutmeg and remaining 3 tablespoons of Womersley vinegar, until combined. Spoon into a serving dish.
  5. Mix together the dressing ingredients and drizzle over the dip to serve.

Serving suggestion: The dip can be served warm or cold. Serve with Peter’s Yard Crispbread Bites.

Copyright: Image and recipe, copyright Womersley Vinegars.

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