Kambrook KBL330, Инструкция пользователя

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21
Carrot and Cumin Dip
Makes 4 cups
600g carrots, 1cm diced
900ml water
2 brown onions, thinly sliced
4 cloves garlic, minced
2 tbsp extra virgin olive oil
4 tsp ground cumin
2 tsp flaked salt
½ cup light olive oil
Sour dough bread, to serve
1.
Preheat the extra virgin olive oil in a
frypan over a medium heat and sauté
the onions and garlic until golden
brown.
2.
Place the carrots and water into the
1500ml blending jug; securely seal the
lid onto the blender.
3.
Place the blender jug onto the motor
base and turn the speed control dial
to the 'HIGH' setting for 20 seconds or
until completely blended.
4.
Remove the lid and pour the carrot
mixture into the fry pan along with the
cumin and salt and allow to simmer
until thickened, approximately 10
minutes, stirring occasionally.
5.
Allow to stand until cooled and then
place back into the 1500ml blending
jug along with the light olive oil;
securely seal the lid onto the blender.
6.
Place the blender jug onto the motor
base and turn the speed control dial
to the 'HIGH' setting for for 20 seconds
or until completely blended.
7.
Remove the lid and serve immediately
with sour dough bread or store in
air tight containers and put in the
refrigerator or freezer.