Roasted carrot, parsnip, basil and parsley dip with olives, cucumber and pickled chillies.

Today I pulled up the last of the parsnips and a few carrots from the garden in between light showers. The sea breeze is chilly and still has a bite to it though the garden shows signs of spring, as I walk through the orchard to visit the chickens and collect their eggs I notice the plum trees are already starting to blossom.

This week I have been pickling the olives that I harvested in autumn, they have been in brine for the last few months, today the first batch is ready for eating, they are so delicious.  I have decided to make a dip from this mornings harvest of parsnips and carrots to have with antipasto as a late afternoon lunch.

Roast Vegetable Dip with antipasto

The Dip

Ingredients

• 1 large parsnip
• 2 small or one large carrot
• 5 or 6 sprigs of fresh parsley
• a small bunch of fresh basil
• 1 sprig of fresh rosemary
• Juice of half a lemon
• 4 table spoons garlic infused olive oil
• half a cup of water
• pinch of sea salt
• fresh ground black pepper to taste

Method: Step One

• wash and cut in to 2.5 cm thick slices both the carrot and parsnip.
• place vegetables in a small heavy based baking dish, sprinkle with salt, pepper and rosemary.
• add 2 table spoons garlic infused oil and toss vegetables well.
• place in a pre-heated oven at 175 c for 45 mins or until cooked through and slightly caramelised.

Method: Step Two

• roughly chop the parsley and basil and place in blender.
• add the lemon juice, remaining garlic infused olive oil and the water.
• add the cooled baked vegetables and blend until smooth.
• add salt and pepper to taste.

Serving suggestions

• Use simply as a dip with sticks of cucumber, a few pickled chillies and olives.
• Makes a fantastic topping for any baked or steamed vegetables.
• Spread on crackers or fresh bread.
• Add to a small amount of quinoa and use as a stuffing for tomatoes, zucchini or bell peppers.