How to cook Lemony Carrot Dip
Carrot dip recipe Ingredients
• 6 carrots, peeled, cut into chunks or 12 baby carrots, which won't
need to be peeled
• 1/2 lemon, juice of
• 1/4 cup cumin seed, toasted, to sprinkle
• salt, to taste
• fresh ground pepper, to taste
1. Cook the carrots in boiling salted water for 15 minutes or until
soft, or cook them for 40 minutes in an oven pre-heated to 180°C.
2. Mash or blend the carrots with lemon juice, season and top with
the toasted cumin seeds.
Your Carrot dip recipe is ready now
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