Morocc'n'roll Oven-Roasted Carrot Spread

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Morocc'n'roll oven-Roasted Carrot Spread

 

Oil or cooking spray

1 lb carrots (about 6 med), unpeeled, stem left on

1 lg red onion, unpeeled, quartered

1 head garlic, unpeeled, cut in half crosswise

2 tbsp olive oil

1 tbsp tamari or shoyu soy sauce, plus more to taste

2 tsp groung cumin

2 tsp paprika

Pinch of cayeene

1 to 4 tbsp stock, water, carrot juice, or olive oil

salt and pepper to taste

 

 

1. preheat over to 375º

2. oil or spray a baking dish large enough to accommodate all of the

veggies in a single layer

3. bring a lg pot of water to a boil. drop the carrots into the

water and blanch for 4 min for long skinny carrots; 5 to 6 mins for

fatter ones. drain well.

4. place the carrots in the prepared dish along with the onion and

garlic. toss veggies with 1 tbsp olive oil, rubbing oil into to

veggies a bit. drizzle with tamari and toss again. arrange so they

are cut side down.

5. bake until carrots are soft - you should be able to pierce them

easily with a fork at their thickest point- and quite brown here and

there, especially on the edge that has touched the dish. this will

take about 40 mins, longer if the carrots are plump. let cool.

6. cut the stem ends from the carrots and remove the papery skin from

the onion. place the carrots and onion in a food processor. squeeze

the garlic cloves out of their skins directly into the food

processor, discarding any that are either still hard or deep brown.

add cumin, paprika, and cayenne, along with the remaining tbsp of

oil, and pulse. (the mixture will still be a little dry and chunky)

add the stock a tbsp at a time. pulse until smooth; then season to

taste w/ tamari, salt, and pepper.

7. let the spread mellow, covered and refrigerated, overnight or up

to 3 days, so the flavors can blend. take it out of the fridge

atleast an hour before serving to bring to room temp. then scoop

into a ramekin or sering dish, smoothing the top. serve with

crackers, crudites, or pita chips.