Pumpkin &
Carrot Dip
Serves 4
Core recipe
500g pumpkin
or butternut squash, peeled and chopped
6 medium
carrots, chopped
3 tbsp quark
3 cloves
garlic
0.5 tbsp
vinegar
3 tbsp cumin
seeds
salt and
freshly ground black pepper
1 handful of
parsley, chopped, to serve
Boil or
steam pumpkin and carrots until soft. Put all ingredients into a
food processor and blend. Serve warm or cold sprinkled with parsley.
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