This surprisingly beautiful and delicate sauce is prepared quickly and goes well with almost all the dishes on your table.
Dip sauce
Before we start cooking carrot dip, let's explain what kind of dish it is. Dip is a thick, creamy sauce made from vegetables, meat, cheese, spices. Its name comes from the English verb “dunk,” and they eat dip sauces in this way - they dunk bread, flat cakes, pies, pieces of cheese and meat, in general, all the products from the table that can be dipped.
This dish is very common in the world, especially in eastern countries, and now its popularity has come to us. And more and more often in Russian recipes you can find this unfamiliar word “dip” for our ears.
Pantry vitamins
Carrot dip is not only an amazingly delicious sauce, but also a very healthy dish. After all, carrots are a real storehouse of vitamins. It contains carotene, which is invaluable for health, which in the body turns into vitamin A. Vitamins B, PP, C, E, and K are also present in this vegetable.
Carrots are recommended for almost everyone. It is useful both for vision and for strengthening gums, this root crop is an excellent growth stimulator, therefore carrots are very desirable in a children's diet. Boiled carrots are also an excellent prophylactic for stomach diseases and diabetes.
So, having prepared carrot dip, you will get not only a delicious sauce, but also a very healthy dish for the whole family.
The recipe is simple and straightforward.
To begin with, we offer you the carrot dip sauce of the so-called light version, which you can safely use during fasting. And if you have never cooked this dish, we recommend starting with this recipe.
So, we need:
- 6-7 medium root vegetables of carrots;
- garlic (2 cloves);
- a little vegetable oil (about 1 tablespoon);
- ground white pepper (1 teaspoon);
- half a glass of tomato juice or tomato paste (2 tablespoons);
- salt to taste.
Boil the carrots until ready, peel it, cut it into small pieces and send it to a blender. Pour in vegetable oil there, add tomato paste (or juice), garlic squeezed on the garlic. Salt to your taste, pepper, and then whip everything into a homogeneous mass.
The carrot dip is ready! To give a more original taste, you can add a little cinnamon (a third of a teaspoon) and half a teaspoon of dried mint to the mixture. If you want to make the dish hot, add a little pepper to it.
Such a dip can be eaten in cold form, or it can be slightly burnt before use.
Add piquancy and pungency
If you want the sauce to have a richer taste, then you can make it more complex by adding those ingredients that will add spice and piquancy to it. Your attention is a carrot dip, a recipe for which is popular in Asia.
For cooking, take:
- 4 medium-sized young carrots;
- a bunch of fresh cilantro;
- bulb of medium size;
- garlic (2 cloves);
- 1 teaspoon of crushed coriander seeds;
- a pinch of nutmeg;
- juice of 1/2 lemon;
- ground turmeric (on the tip of a knife);
- olive or vegetable oil (about 2 tablespoons);
To begin with, all spices - coriander, nutmeg, turmeric - are fried in a pan without oil. Spices will give a clearer flavor. Then add finely chopped onion, squeezed garlic, and chopped cilantro to the pan, fry for 10-15 minutes. As soon as the golden crust appears, we send the finely chopped carrots to the pan (you can use rings, you can use cubes, there is not much difference). And simmer over low heat until cooked.
Then we transfer our workpiece into a deep bowl and give it time to cool. Then we send this mixture to a blender and beat it thoroughly. Do not forget at this moment to add the remaining vegetable oil, a little water (see what consistency you want to achieve) and squeezed lemon juice.
Cool the ready dip - and that's it, it's ready for use. Such a very spicy sauce would be good to serve with salted crackers or tortillas. As an option for Russian cuisine, it is quite possible to offer guests with pancakes.