Mexican Sweet Potato-carrot-dip

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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

Allergens

Preparation

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

Ardo products used in this recipe