Another experiment, but this one turned out surprisingly well for a first attempt. Should work as a spread on crackers or crostini, but today I served with crudités.
Carrot, Mint and Creme Fraiche Dip
- 8 oz Carrots cut into half-inch dice
- 1 cup of Vegetable Broth, with more in reserve
- 16 oz Creme Fraiche
- 1/4 – 1/2 cup fresh mint leaves, washed
- Optional: 1/4 – 1/2 cup chopped pistachios
- Salt and Pepper to taste
- Bring broth to a boil in a small saucepan.
- Add carrots and stir.
- Reduce heat to simmer, cover and let the carrots poach for 20-30 minutes until tender. Check frequently; if broth evaporates, immediately add more.
- Remove from heat and let cool. If any broth remains, drain and save for another use.
- Place carrots, mint, creme fraiche, salt and pepper into a food processor and puree until smooth. Taste and adjust the seasonings.
- Scrape into a bowl. Stir in the pistachios if using.
Pretty darn easy. This should serve a crowd, so cut all ingredients in half for family. You have other options. For example, add a tablespoon or two of tahini before pureeing. Or use dill instead of mint and no pistachios. Lemon juice to taste, perhaps. Or use Zatar for seasoning. It’s a pretty adaptable and versatile dip.
Vonn Scott Bair
PS–Once I figure food photography, I’ll try to include some shots.