Moroccan Carrot Dip recipe
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Ingredients
- 1 pound carrots, peeled and thinly sliced 3 cloves garlic, thinly sliced 1 (2 inch) piece fresh ginger root, peeled and thinly sliced ¾ teaspoon salt, divided ⅓ cup apricot preserves 2 tablespoons fresh lemon juice 4 teaspoons toasted sesame oil 1 ½ teaspoons ground coriander ⅛ teaspoon cayenne pepper
Nutrition Info
- 65.2 caloriescarbohydrate: 12.1 gcholesterol: : -fat: 2.1 gfiber: 1.5 gprotein: 0.6 gsaturatedFat: 0.3 gservingSize: -sodium: 210.4 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Carrot Dip
Directions
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Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.