This recipe is for all of you out there who prepare for Christmas a little too well. It’s the first of a few recipes this year dedicated to leftovers. Soups, sandwiches, etc., are all well and good, but this creamy carrot dip with roasted parsnips is for when you’re sick of Christmas flavours but still inundated with vegetables.
The carrots in this dish are paired with tahini and Moroccan spices and topped with roasted maple parsnips to serve as a side dish or a snack.
Nutritional Information
Each serving contains 318 calories, 10g of fibre and 6g of protein as well as over 90% of the recommended daily amount of vitamin A and between 20-30% of the recommended daily amount of each of the following:
- B1
- B2
- B5
- B6
- Folate
- Vitamin C
- Vitamin E
- Vitamin K
Ingredient Choices and Substitutions
I opted for truffle oil for my parsnips, which can be swapped for any other cooking oil of your choice if you want to opt for a more neutral flavour.
You can adjust the amount of tahini in the recipe if you want to make the dish thicker/ creamier.
How to store and keep
Any leftovers can be kept refrigerated in an airtight container for up to three days.
Creamy Carrot Dip with Roasted Parsnips
Creamy spiced carrot dip with roasted parsnips. An easy dish snack/ side to use up your Christmas leftovers.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Creamy Carrot Dip with Roasted Parsnips
Creamy spiced carrot dip with roasted parsnips. An easy dish snack/ side to use up your Christmas leftovers.
Course Side Dish
Cuisine British
Keyword Carrot Dip Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 318 kcal
Ingredients
Carrots
- 4 small carrots
- ½tbsp olive oil
- ½tsp ground cinnamon
- ¼tsp nutmeg
- Salt
- Pepper
Parsnips
- 2 medium parsnips
- 1 tsp truffle oil
- 1 tbsp maple syrup
Dip
- 2 ½ tbsp tahini
- ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp maple syrup
Instructions
- Preheat oven to 190c. Line two baking trays with greaseproof paper. Slice both carrots and parsnips into batons/ fingers and place the parsnips on one baking tray and toss with the other ingredients from the parsnip section. Place in the centre of the oven for 30-35 minutes until crisp and golden.
- Add all ingredients from the carrot section to a mixing bowl and toss until the carrots are evenly coated with the spices. Place the coated carrots on the other tray and cook for 25-30 minutes until they’re cooked to a level where they’ve softened but aren’t crisp yet.
- Once the carrots are ready, add them to a food processor with all of the other dip ingredients and mix until everything is creamy and fully combined. Transfer the dip to a bowl/ bowls ready for serving.
- When the parsnips are crisp, place the cooked parsnips on top of the prepared dip
Serve and enjoy!
