DP CE Ginger-Carrot Honey Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Carrots, raw, 4 cup, peeled and dicedGarlic, 3 cloves, minced*Benissimo Sherry Vinegar, 2 tbspHoney, 2 tbspOrange Juice, 1 fl oz (2 Tbsp)Ginger Root, 2 Tbsp*Cumin, ground 1 tspOrange zest, from one orangePepper, red or cayenne, dashParsley, 1 tbsp
Preheat over to 325. Roast carrots until tender (about 45 minutes covered).
In a large bowl, whisk together minced garlic, vinegar, honey, orange juice, ginger, cumin, orange zest, and cayenne pepper.
Add carrots and let marinate for one hour. Put mixture into food processor and puree for 5 minutes. Garnish with parsley (optional salt and pepper).
Number of Servings: 12
Recipe submitted by SparkPeople user LABYRINTH.
In a large bowl, whisk together minced garlic, vinegar, honey, orange juice, ginger, cumin, orange zest, and cayenne pepper.
Add carrots and let marinate for one hour. Put mixture into food processor and puree for 5 minutes. Garnish with parsley (optional salt and pepper).
Number of Servings: 12
Recipe submitted by SparkPeople user LABYRINTH.
Nutritional Info Amount Per Serving
- Calories: 33.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 30.8 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.3 g
- Protein: 0.5 g
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