Caramelised Onion and Carrot Dip with Corn Fritter and Roast Cherry Tomato Stack
Ingredients
- 3 medium carrots, peeled and chopped
- 1/2 cup raw cashews
- 5-6 Tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp sherry vinegar
- 1 Tbsp Maille Honey Mustard
- Pinch of salt
- Freshly cracked black pepper (for topping)
Preparation
Place the cashews in a bowl and cover with hot water. Set aside to soak.
Heat a skillet over medium heat and add 2 tablespoons of oil. Once hot, add the onion and a pinch of salt. Turn the heat to low and let the onions cook. As the onion caramelizes, add in the garlic and continue cooking until deep in color.
Add the carrots and a couple of tablespoons of water. Keep the heat low, cover the pan, and cook until the carrots are tender (about 15 minutes).
Drain the soaked cashews and place them in a high-speed blender along with 1/2 cup of water.
Puree until smooth, then add the cooked carrot mixture, sherry vinegar, and Maille Honey Mustard. Continue pureeing while adding the reserved olive oil until smooth.
Season with a pinch of salt and top with freshly cracked black pepper.