Back to overview

Mexican Sweet Potato-carrot-dip

Name: Mexican Sweet Potato-carrot-dip
Ingredients: 300 g Ardo Sweet potato purée; 150 g Ardo Carrot purée; 150 g Ardo Tricolour lentil mix; 100 g Ardo alla Mexicana herb mix; 100 ml olive oil; Salt and pepper; Cumin; 1 lemon

ZOETE_AARDAPPEL_WORTEL_MEXICAANSE_KRUIDEN_DIP_177

Ingredients for 10 persons

300 g Ardo Sweet potato purée
150 g Ardo Carrot purée
150 g Ardo Tricolour lentil mix
100 g Ardo alla Mexicana herb mix
100 ml olive oil
Salt and pepper
Cumin
1 lemon

Preparation

Cook the alla Mexicana herb mix in the olive oil.
Add the tricolore lentil mix and continue to simmer for a while.
Add the defrosted sweet potato and carrot puree and allow to heat through for a while.
Season with salt, pepper and some cumin.
Leave to cool and top with the zest and juice of a lemon to taste.

Mexican Sweet Potato-carrot-dip

Ingredients for 10 persons

Preparation

Ardo products used in this recipe

Carrot puree portions

Sweet potato mash (portions)

Tricolore lentil mix

Herb mix alla Mexicana

Discover these new recipes

Baked scallops, quinoa, lentils and mussel gravy with peas

Beans & bean salad

Black beans & butternut gratin

Blackberry & mango trifle

Greek yoghurt with fruit brunoise and crispy quinoa

Mango dessert with vanilla

Poke Bowl Asian style

Poke bowl Nordic style

Ricotta muffins with blackberries

Roasted butternut, burrata and salted 'beet bacon' granola

Spicy blackberry crumble with vanilla ice cream

Spinach stoemp (mashed potatoes with spinach), beetroot burger, cherry tomatoes and beetroot bacon

White cannellini beans soup with beetroot bacon