Spicy Roasted Carrot Spread
photo by La Dilettante
- Ready In:
- In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
- Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
- When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.
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It was indeed very good and tasty, and a nice alternative to the heavier dips at a pre-dinner Thanksgiving gathering. The recipe made a lot (I used pretty large carrots) and was well-appreciated, though with lots left over I had the chance to experiment with a schmear on bagels, panini, tortillas...
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<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five! There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper). I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers. I still kind of miss those! I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p> <p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good. I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there. Sometimes I do my best menu-planning while strolling along the sidewalk!</p> <p>My married daughter in San Antonio got my cooking gene for sure. We love nothing better than getting in the kitchen together when I visit her, or when she comes home. Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus. She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p> <p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors. I'm happy to do the appetizers and sides in the INDOOR kitchen!</p> <p>I love Italy and France, and have many recipes scribbled on napkins from my trips there. I'm in an Italian study group, and the six of us enjoy getting together and trying recipes. My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p> <p><br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>