Sweet and Sour Carrot Dip
Serves 4-6 as an appetizer
This is a simple puree with a slight sweet-and-sour vibe. Some of the same prep work goes into this as the Bibimbap—like grating ginger and peeling carrots—which streamlines the cooking. Read the original post here.
3/4 pound carrots (4-5 carrots)
2 teaspoons grated ginger
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1 tablespoon toasted sesame oil
Salt to taste
Bring a pot of water to the boil. Add salt and the carrots and simmer, uncovered, for 15-20 minutes until the carrots are quite soft. Reserve 1/2 of the water and drain the rest.
Add the carrots to a food processor or blender with the ginger, vinegar, oils, and salt. Process until you have a hummus-like puree, adding some of the reserved water as necessary.
Serve with fresh carrot sticks and some crusty torn baguette. I garnished it with sesame seeds I’d toasted for the Bibimbap.