Carrot, Mint and Creme Fraiche Dip.


Good Evening:

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


  1. Bring broth to a boil in a small saucepan.
  2. Add carrots and stir.
  3. Reduce heat to simmer, cover and let the carrots poach for 20-30 minutes until tender. Check frequently; if broth evaporates, immediately add more.
  4. Remove from heat and let cool. If any broth remains, drain and save for another use.
  5. Place carrots, mint, creme fraiche, salt and pepper into a food processor and puree until smooth. Taste and adjust the seasonings.
  6. 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.


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