Carrot Dip with Jerk Seasoning

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 100, total fat 7 G., saturated fats 2.5 G., proteins 1 G., carbohydrates 10 G., fiber 2 G., cholesterol 0 mg, sodium 350 mg, sugar 4 G.

Caribbean jerk seasoning adds vibrant color to roasted sweet carrots, which are blended with roasted onions and garlic to create a thick dipping sauce. Add a splash of coconut milk to the dipping sauce for an even more velvety and creamy texture. The coconut milk also softens the savory seasoning and, along with lime juice and zest, adds an exotic flavor to the appetizer. Scoop the dip into pieces of flatbread or fresh vegetables and enjoy, transporting your mind to distant, sultry islands.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g medium carrots, peeled
1 large onion, peeled and cut into 8 wedges (leave the root end in, but trim)
2 unpeeled garlic cloves
2 tbsp. l. olive oil
1 tbsp. jerk seasonings
Zest and juice of 1 lime (about 0.5 tsp zest and 2 tbsp juice)
1/4 cup coconut milk, mix well
0.5 tsp coarse salt
To serve: warm tortillas, chopped celery, cucumbers and/or sweet peppers cut into sticks

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, onions, garlic, jerk seasoning, lime, coconut milk, tortilla, celery, cucumbers, sweet pepper

Cooking the dish according to the recipe:

Preheat oven to 220°C and position the rack on the middle level.
Cut the carrots into 2.5 cm (1 in) pieces. Cut any thick slices in half lengthwise so the carrots are roughly the same size. Gently toss the carrots, onion, garlic, olive oil, and jerk seasoning on a large baking sheet. Place in the oven and roast until the largest pieces are very tender and browned in spots, about 50 minutes, stirring once halfway through. Remove from the oven and let cool slightly. Discard any tough onion parts.

Once the vegetables have cooled, squeeze the garlic out of its skin and place it in a food processor along with the carrots and onion, lime juice, coconut milk, salt, and 2 tablespoons of water. Process until smooth, scraping down the sides of the bowl as needed. Add an additional 1 tablespoon at a time to achieve the desired sauce consistency.
Transfer the sauce to a small bowl and sprinkle with lime zest. Serve with flatbreads and vegetables.

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