Peter Rabbits Spring Onion Dip With Baby Carrots And Radishes Recipes

BABY CARROTS WITH SPRING ONIONS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
• Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
• Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.

CARAMELIZED ONION DIP

Steps:

• In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes.
• In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed.
• Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas.

ROASTED RADISHES AND CARROTS

Steps:

• Preheat the oven to 450 degrees F.
• Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP

Steps:

• Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
• Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.

PETER RABBIT'S SPRING ONION DIP (WITH BABY CARROTS AND RADISHES)

Steps:

• MAKE DIP:.
• Stir together all the dip ingredients in a large bowl, Cover and chill for anywhere from l hour to 2 days.
• MAKE DIPPING BOW:.
• Place the cabbage, stem side down, on a counter top. Push aside (but do not remove) the larger outer leaves and cut of the top of the cabbage. Using a paring knife, carefully carve out the inner portion of the cabbage to form a bowl. Reserve the carved-out portion for another recipe. Scrub the carrots and radishes, but do not peel.
• Line a flat basket with kale leaves. Spoon the dip into the cabbage and place it in the center of the basket. Surround the cabbage with the carrots and radishes.
• Serve at once.