Posted on 09/14/2014
The Fragola’s recipes Chic & Cheap, today: spicy carrot dip with Carasau Bread (Sardinian Flatbread)!
Serves 2:
375g carrots
1 potato
2 spring onions
carasau bread
chili pepper
marjoram
extra virgin olive oil
salt
Detailed cost:
| 375g carrots: € 1.28k |
0.48 |
| 1 potato |
0.40 |
| 2 spring onions: € 6.96k, 250g net bag |
1.74 |
| Carasau bread |
3.99 |
| Chili pepper: 25g jar |
1.80 |
| Marjoram: 20g tray |
1.15 |
| TOTAL |
9.56 |
Peel the potato and cut into small pieces. Scrape the carrots and cut into rounds.
Peel and chop the spring onions, put them into a pan with the potato and carrots, a spoon of oil and a piece of chilli pepper. Sweat for a few minutes then add about 750 ml of hot water or light vegetable broth.
Salt and leave to cook covered over a medium heat until the carrots are tender then blend everything to a smooth cream.
Season one or two discs of carasau bread with a little oil, sprinkle with salt and heat in a 180° oven for 3-4 minutes. Break the bread into pieces, sprinkle with the marjoram leaves and serve as an accompaniment to the carrot dip.