Roasted Carrot and White Bean Dip
Carrots are roasted with rosemary and garlic until tender and slightly caramelized, then puréed with cannellini beans to make this earthy–sweet dip.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
Ingredients
- 2 cups roughly chopped carrots
- 2 cloves garlic, peeled
- 2 sprigs rosemary
- 2 tbsp. canola oil
- Kosher salt
- freshly ground black pepper
- 1 (15-oz) can rinsed and drained cannellini beans
- 1 1⁄2 tsp. ground coriander
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