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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.

Cook

30m

Ingredients

Method

Nutrition

Turn cooking mode on

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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homepage-image

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.

Cook

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

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

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

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

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Per Serving

Calories

515kcal

Fat

39g

Saturates

8g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Comments

Cancel