Carrot dip with pit ratangels

Name: carrot dip with pit ratangels
Cook time: 33 min
Total time: 93 min
Yield: 6
Ingredients: 500 g winter carrot; salt; 1,5 teaspoon garlic puree on oil (jar Silvo); 3 teaspoons cumin djinten; 2 teaspoons ground coriander (ketoembar); 1,5 tablespoon lemon juice; 7 tablespoons olive oil (extra virgin); (freshly ground) black pepper; 6 pita bread; 1 bag lamb's lettuce 75 g; 6 black olives; teaspoon sambal oelek

A tasty recipe. The vegetarian side dish contains the following ingredients: winter carrot, salt, garlic puree on oil (pot (Silvo)), cumin (djinten), ground coriander (ketoembar), lemon juice, extra virgin olive oil, (freshly ground) black pepper, pita bread, lamb's lettuce (75 g), black olives and sambal oelek.

Ingredients

Kitchen Stuff

food processor

Directions

Carrot cleaning, washing and cutting into pieces. Cook in pan with little water and salt carrot in about 10 minutes. Pour off and repeat in a food processor. Add garlic, 1 teaspoon of sambal, 2 teaspoons of cumin and 1 teaspoon of coriander and purée. Little by little, mix lemon juice and 3 tablespoons of olive oil until smooth puree is formed. Season with salt and pepper. Create in shallow scale. Allow to cool and leave at least 1 hour. In a bowl stir together the rest of sambal, cumin, coriander and olive oil. Halve pita bread halfway and cover cutting edges with herb oil. Cut each half into 6 dots.
Preheat the grill to the highest setting. Sprinkle bread tips under grill in 1 to 2 minutes until golden brown. Carrot puree garnish with corn salad and olives. Serving pit potatoes.