Whipped Feta & Carrot Dip with Crispy Caraway Seed Burnt Butter
INGREDIENTS
4 medium carrots (sliced)
2 blocks of danish fetta
Juice of 1 lemon
75g butter
Small handful of dill
2 tsp caraway seeds
METHOD
1.Sauté carrots in a little bit of olive oil until slightly soft and a subtle brown colour forms. Set aside to cool completely.
2.Add fetta and lemon juice to a food processor and blend until smooth. Add the dill and blend for another 30 seconds.
3.In a frying pan on a low-medium heat add the caraway seeds to toast them lightly, then drop in your butter and gently brown it.
4.Once the carrots have cooled, add them to the food processor and whizz for another minute. You want the fetta to be smooth and the carrots to be chunky for a
delicious contrast of texture.
5. Put the dip in a bowl and top with a generous drizzle of the brown butter.
Recipe designed and produced for Oliver Lane Foods.