Spiced Carrot Spread Best Recipes

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JERK-SPICED CARROT DIP

2022-10-03



Jerk-Spiced Carrot Dip image

Jerk seasoning breathes new life into potassium-rich carrots when they're doused with the spice and roasted until sweet and tender. The addition of coconut milk tempers the heat and also makes the dip ultra-creamy. Serve this with warm flatbread and a fun tropical drink to transport yourself to a sunny island.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients:

  • 1 pound medium carrots, peeled
  • 1 large yellow onion, peeled and cut into 8 wedges (leave the root intact but trim any hairy bits)
  • 2 unpeeled garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon jerk seasoning
  • Zest and juice of 1 lime (about 1/2 teaspoon zest and 2 tablespoons juice)
  • 1/4 cup coconut milk, well stirred
  • 1/2 teaspoon kosher salt
  • Serving suggestions: Warm flatbread, sliced celery, cucumber and/or bell pepper sticks

Steps:

  • Preheat the oven to 425 degrees F and position an oven rack in the middle.
  • Cut the carrots into 1-inch lengths. Cut any thick pieces in half lengthwise so that the carrot chunks are all about the same size. Gently toss the carrots, onion, garlic cloves, oil and jerk seasoning together on a large baking sheet. Place in the oven and bake until the largest vegetables are very tender and browned in parts, about 50 minutes, flipping once halfway through cooking. Remove from the oven and cool slightly. Discard any parts of the onion wedges that has become leathery and chewy after from roasting.
  • Once cooled, remove the garlic cloves from their skins; place garlic in a food processor along with the carrots and onions, lime juice, coconut milk, salt and 2 tablespoons of water. Blend until smooth, scraping down the sides of the bowl as needed. Add additional water, 1 tablespoon at a time, until desired consistency is reached.
  • Transfer the dip to a small serving bowl and garnish with lime zest. Serve with flatbread and vegetables.

Nutrition Facts : Calories 100, Fat 7 grams, SaturatedFat 2.5 grams, Sodium 350 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams

SPICY ROASTED CARROT SPREAD

2022-10-03



Spicy Roasted Carrot Spread image

Think you don't like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips. Sweet 'n' hot---what could be better?

Provided by La Dilettante

Categories     Vegetable

Time 35m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 11

Ingredients:

  • 6 large organic carrots
  • 2 shallots
  • 3 large garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons tamari or 2 tablespoons soy sauce
  • salt and pepper
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon minced cilantro
  • extra vegetable broth or olive oil

Steps:

  • In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
  • Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
  • When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.

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