There are plenty of recipes for roasted carrot dip and that is not surprising, since roasting carrots intensifies their flavour and caramelises the natural sugars. If all you do is roast and blitz the carrots then you won't regret it. But adding the Angostura Bitters adds a lovely sour dimension. This works as a side dish or as a dip and you can leave it as a rustic mash or puree it until it becomes silky.
Ingredients (serves 2 as a dip or side dish)
6 large carrots (scrubbed but not peeled)
Oil of your choice to drizzle
Salt to taste
1 - 2 tsp Angostura Bitters
Toasted pine nuts, black sesame seeds, chilli flakes and walnut or sesame oil to finish (optional)
Method
Ingredients (serves 2 as a dip or side dish)
6 large carrots (scrubbed but not peeled)
Oil of your choice to drizzle
Salt to taste
1 - 2 tsp Angostura Bitters
Toasted pine nuts, black sesame seeds, chilli flakes and walnut or sesame oil to finish (optional)
Method
- Heat the oven to 180 C.
- Place the whole carrots on a non-stick baking tray and drizzle with the oil.
- Turn the carrots to evenly coat them in the oil.
- Bake for 45 mins until cooked through and slightly charred.
- Chop the carrots into small pieces discarding stems.
- Blitz in a food processor until roughly chopped. If you want a silky puree then use a stick blender and add water until you reach the desired consistency.
- Mix in the Angostura Bitters and salt to taste.
- Scatter toasted pine nuts, black sesame seeds and drizzle with a little walnut or sesame oil.
