Roasted Carrot and White Bean Dip | Saveur
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.
Ingredients
- 2 cups roughly chopped carrots
- 2 cloves garlic, peeled
- 2 sprigs rosemary
- 2 tbsp. canola oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-oz) can rinsed and drained cannellini beans
- 1 1⁄2 tsp. ground coriander
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