Nigella seeds, dill sprigs, baby amaranth leaves (optional) and corn chips, to serve
Directions
1.
Preheat the oven to 200°C. Grease a baking tray and line with baking paper.
2.
To make the dip, place carrot, onion, garlic, ginger, oil, sugar, vinegar, chilli, cinnamon, coriander and star anise in a bowl and toss to combine. Transfer to prepared tray and cover loosely with foil. Roast for 1 hour or until carrot is almost tender. Uncover and roast for a further 45 minutes or until carrot mixture is caramelised and carrot is soft.
3.
Transfer hot carrot mixture to a food processor with sour cream and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and chill for at least 1 hour or until completely cooled.
4.
Spoon dip into a serving bowl, scatter with nigella seeds, dill and amaranth, if using. Serve with corn chips.
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