Chilli Roasted Carrot and Parsnip Dip with Thyme Zhoug and Caramelised Hazelnuts

A luxurious starter to set the mood! Sweet roasted carrots and parsnips blended into a velvety dip, swirled with zesty thyme zhoug, and crowned with golden caramelised hazelnuts. Perfect for sharing.

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 200°C / 400°F / Gas Mark 7. Prepare a baking tray lined with parchment paper.

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For

2

M

I

For the Roasted Vegetables:

1

large

Parsnip, halved, cut into medium-sized chunks

1

medium

Carrot, halved, cut into medium-sized chunks

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Per Serving

Calories

515kcal

Fat

39g

Saturates

8g

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Notes

Pro Tip✨: Why not try it warming the dip slightly before serving? This helps to enhance its aroma and creaminess.

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