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
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
Pre-heat oven to 200°C, gas 6.
Whisk together 2 tablespoons of Womersley vinegar, 2 tablespoons of oil, garlic, honey and cumin seeds.
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.
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.
Mix together the dressing ingredients and drizzle over the dip to serve.
The dip can be served warm or cold.
Serve with Peter’s Yard Cumin & Nigella seed crispbread bites.
Copyright: Image and recipe, copyright Womersley Vinegars.