Moroccan Carrot Dip with
Warm Pitas
Recipe by Grace-Marie Johnston of the
Bristol Farms Cooking School

Ingredients:
Extra Virgin Olive Oil - to drizzle
2 pounds Purchased Shredded Carrots
1 cup Red Onions - diced small
2 tbsp Ginger Root - finely grated or minced
2 tbsp Garlic - minced
1 tsp each of Ground Coriander, Cumin, Ginger, and Cinnamon
Kosher or Sea Salt & Ground Black Pepper - to season
1/2 cup Carrot Juice
2 tbsp Apple Cider Vinegar
2 tbsp Orange Blossom Honey
1/2 cup Flat Leaf Parsley - roughly chopped & loosely packed
1 large Orange - only the finely grated zest
1 package Pita Bread - warmed and then cut into wedges
or 1 package Pita Chips

Directions
1. Warm the oil in a skillet over medium heat. Add the carrots, onions, ginger, and garlic. Saute seasoning with the coriander, cumin, ginger, cinnamon, salt, and pepper until slightly tender (5 minutes).

2. Stir in the carrot juice and vinegar. Simmer until most of the liquid has evaporated (5+ minutes). Stir in the honey adding more if desired. Cool in the skillet to room temperature and then pulse a couple times in a food processor to create a rough/rustic texture.

3. Transfer to a serving bowl, fold in the parsley and orange zest, cover and refrigerate overnight. Remove from refrigeration 1 hour before serving.

4. Serve alongside warm soft pita bread or crunchy pita chips.

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