Do you have recipes that you know only as ‘Mum’s ____ recipe’, that have no known author and have been tweaked and changed on the same bit of hand-written paper that someone gave her (your Mother) in the lunchroom 16 years ago? I do. A folder full of them, in fact. This recipe is one of them, and I enjoyed it for years before going grain-free or dairy-free. I didn’t even know that it was Paleo/grain-free/lactose free/GAPS-friendly /SCD or whatever, and neither did Mum. It was just yum.
Following my grain-free lifestyle change, I even made one further adjustment myself to the ratty piece of paper. My very own tweak, to make it mine. (*Be warned, this recipe is steal-able. It was my signature offering at get-togethers before I shared it with my lovely friend Meghann. I’ve now seen it gracing her nibblies platter at our BBQ pool parties!).
Here it is:
One fine Mum’s Carrot dip
4 medium carrots
1 1/2 cups homemade chicken stock/bone broth
1/4 cup extra-virgin cold-pressed Olive oil
1 tablespoon Apple Cider Vinegar (raw and with the mother, eg Bragg’s)
1 clove minced garlic (or more to taste)
1/4 tsp EACH of oregano, paprika and cumin.
- Boil carrots in Chicken Stock/Bone broth until soft, then drain.
- Blend carrots in a blender or food processor.
- Add remaining ingredients to carrots and blend until a smooth consistency.
Try it out at your next BBQ and let me know the response.
Enjoy your Sunshine!