Carrot Spread

I ought to have my head examined, ordering mandarins, oranges, carrots and pumpkins when I knew full well that the Socceroos were playing the Netherlands this week. Heck, even the pumpkin was a Queensland Blue. Thankfully, this recipe is neither Dutch, Chilean, nor Spanish. And it’s far more delicious than it sounds. Normally¬†I don’t advocate boiling vegetables – this is an exception to the rule.
You will need:
a handful of carrots
4 garlic cloves
extra virgin olive oil
zest and juice of a lemon
salt, ground paprika, ground coriander
parsley
optional: a potato or two
Method:
1) Cut the green top off the carrot. Plant it in the garden if you have space.
Boil the carrot (and potato if using) on a low simmer until soft – about 15 minutes.
2) Strain, and throw into the food processor with everything else, adding the oil
while processing, until it becomes fairly smooth.
3) That’s it!
Spread it on crackers, with olives, and cheese; use it on a sandwich; serve as a side to your boiled eggs for breakfast, or meats for dinner. Accompany with one of those Dutch beers, I suppose, or a nice Rioja.