Post by chief_cook2 on Nov 2, 2003 15:52:15 GMT -6
2 Garlic cloves
Freshly ground Pepper to taste
2 Sweet Potatoes
Salt to taste
2 medium Carrots
2 Tablespoons chopped Parsley
1/2 to 3/4 Cup Vegetable broth
2 Tablespoons chopped Cilantro (Optional)
1 Tablespoon extra-virgin Olive Oil
Put unpeeled garlic cloves on aluminum foil and bake at 350
degrees F. in
oven or toaster oven for about 10 minutes, until soft.
Microwave or boil unpeeled potatoes until done.
Peel carrots, cut into large chunks and microwave or boil until
soft.
Drain carrots, peel potatoes and put both in a food processor.
Squeeze in
the baked garlic.
Add 1/2 cup broth and blend. With motor running, add oil and keep
blending, adding more broth until puree is fairly smooth and
full.
Add salt and pepper to taste. Dip can be made as long as a day in
advance,
covered and refrigerated.
Bring to room temperature for serving and stir in the optional
herbs right
before serving with raw vegetables and bread sticks.
Makes 6 servings.