Carrots fall in dip

pate' di carote

What about dipping some vegetables in a tasty vegetable dip?!  

It  is not a tongue-twister but a new sauce perfect to face this season at best.

Let’s see together why. Carrots  are easy-to-digest food, in fact they are the first choice when kids have to be weaned. From the TCM point of view they act mainly on Spleen but also Liver (thus confirming their well-known effect on sight) and Lung (they give relief to cough). Thyme reinforces the latter action on Lung, because this warm herb is slightly pungent in flavour and particularly effective in case of cough or bronchitis. A small touch of chili pepper and garlic makes the overall energy of the sauce warmer, providing movement to the QI that might easily be trapped by cold and humid rainy days. Dip and try it!

Serves about 10 -Easy– Prep time: 20 minutes

You will need:

  • 500 g of carrots;
  • 1 clove of garlic;
  • 1 tsp of thyme;
  • 1 tsp of chilly pepper;
  • 3 tbsp of vinegar;
  • 2 tbsp of extra virgin olive oil;
  • a pinch of salt.

Suggestions for the crudite’:

To best enjoy this pate’ we suggest to use season vegetables such as cauliflower, fennel, broccoli, carrots and beetroots. Even though it might sound very weird to eat such vegetables raw, give it a try and you will enjoy it for sure!


How to:

                       For the dip:

  1. peel the carrots and cut them into rounds;
  2. put them in a pan with evo oil, garlic and chilly pepper;
  3. cook them until they are tender;
  4. pour the vinegar to make it fade by raising the heat and add salt;
  5. transfer the carrots in a bowl season and blend to get a creamy mix;
  6. garnish them with some thyme and serve the cream with bread and/or vegetables.

For the crudités:

  1. Just wash and cut the vegetables in small slices and/or pieces.

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