Roast Carrot and Miso Dip
Just right for an alfresco party, this dip goes perfectly with Peter’s Yard Seeded Sourdough Flatbreads.
Serves: 8-12 for snacking
Preparation time: 10 mins
Cooking time: 45 mins
You’ll need
For the dip
1kg carrots, peeled
2 tbsp cold pressed rapeseed oil
White or red miso (not dark)
Water
1 tbsp yoghurt
Juice from ⅛ lemon
½ tsp flakey sea salt
For the crudites
Peter’s Yard Seeded Sourdough Flatbreads
1 small chicory, separate
1 fennel, cut into wedges
100g sugar snap peas
½ cucumber, in batons
What to do
Heat the oven to 180°C fan.
Leave whole any carrots that are similar in diameter to a (fat) thumb. Chunk up larger ones to a similar size, so that everything cooks at the same speed.
Arrange on a low-sided baking tray. Cover with the cold pressed rapeseed oil, roll to ensure all carrots are glossy. Then roast for a total of 45 minutes – turn the carrots after 30 minutes, when some will be coloured, but keep going until they are shrivelling a little, releasing oil, look sticky and smell sweet.
Weigh the roasted carrots – they’ll likely be around 500-600g. Then add them (and any cooking oil) to a blender, along with 10% of the cooked carrots weight in miso, and 10% in water. Blend until very smooth.
Mix in the yoghurt, just a little squeeze of lemon and some salt. Cool to room temperature and serve with a mix of crunchy crudités, including Peter’s Yard sourdough flatbreads.
Recipe courtesy of Peters Yard
Melina - Assistant Editor
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