Kurkuma-Möhren-Dip (turmeric carrot dip)
Units
Temperature
Servings
Ingredients
Dip
- 250 g carrot, finely grated rounded
- 200 g quark or thick yoghurt rounded
- 20 ml neutral oil rounded
- 3 g ground turmeric rounded
- 1 g freshly ground black pepper rounded
- 15 ml lemon juice rounded
- to taste fine salt rounded
Method
Method
- Warm the oil briefly in a small pan or in the microwave, just until it feels warm to the touch, not hot.
- Stir the turmeric and black pepper into the warm oil. Let sit for 30 seconds, until fragrant and visibly golden-orange.
- Combine the quark or yoghurt, grated carrot, bloomed turmeric oil and lemon juice in a bowl.
- Season with salt. Chill for 10 minutes before serving, if time allows.
Notes
- Bloom the turmeric in warm oil before mixing it in. Turmeric’s flavour compounds are fat-soluble; blooming briefly in oil brings out a rounder, more fragrant taste than stirring the raw powder straight into the yoghurt, which tastes dusty and one-dimensional.
- Black pepper is not just seasoning here. It measurably helps the body take up turmeric’s active compound, and also rounds out the flavour.
- Grate the carrot finely rather than blending it. A fine grate keeps a little texture that a fully blended purée loses.
- It keeps for 3 days in the fridge, though the colour is brightest on the first day.
Ingredient substitutions
- Quark can be swapped for full-fat plain yoghurt or a plant-based yoghurt alternative.
- A pinch of ground ginger alongside the turmeric adds warmth.
- A drizzle of honey balances the dip’s earthiness if you like it slightly sweet.