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Moroccan Carrot Dip

September 20, 2011

3 Tbsp extra-virgin olive oil

2 pounds carrots, peeled and sliced 1/4-inch thick

½ tsp salt

2 cloves garlic, minced

¾ tsp ground coriander

¾ tsp ground cumin

¾ tsp ground ginger

1/8 tsp chili powder

1/8 tsp ground cinnamon

1/3 cup water

1 Tbsp white wine vinegar

1 Tbsp minced fresh cilantro

salt and pepper to taste

Supplies for carrot dip

Heat 1 Tbsp oil in large saucepan over medium-high heat until shimmering. Add the carrots and salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic and spices and cook about 30 seconds. Add water and bring to a simmer. Cover and cook on low, stirring occasionally, until the carrots are tender, 15 to 20 minutes. Mash with a potato masher, then stir in the rest of the oil and vinegar. Chill 30 minutes. Season with salt and pepper and sprinkle with cilantro.  Serve with pita bread or pita chips.

Recipe from The America’s Test Kitchen Healthy Family Cookbook


From → Dips, Vegetables

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