Moroccan Carrot Dip

Name: Moroccan Carrot Dip
Ingredients: 1 pound carrots, peeled and thinly sliced; 3 cloves garlic, thinly sliced; 1 (2 inch) piece fresh ginger root, peeled and thinly sliced; 3/4 teaspoon salt, divided; 1/3 cup apricot preserves; 2 tablespoons fresh lemon juice; 4 teaspoons toasted sesame oil; 1 1/2 teaspoons ground coriander; 1/8 teaspoon cayenne pepper

9 ingredients

2 steps

Ingredients

1 pound carrots, peeled and thinly sliced
3 cloves garlic, thinly sliced
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
3/4 teaspoon salt, divided
1/3 cup apricot preserves
2 tablespoons fresh lemon juice
4 teaspoons toasted sesame oil
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper

Directions

1

Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
2

Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.