Dips
Carrot Mousse
4 cups of carrots
1 cup of chicken stock
1 cup of cream
4 medium eggs
Nutmeg
Salt and pepper
Peel the carrots.
Place the carrots and chicken stock in a pot and bring to a boil. Cover and simmer while stirring occasionally until the carrots are tender. Puree carrots and stock in a blender until smooth.
Add the eggs and process again for about 45 secs. Blend in the cream, nutmeg, salt and pepper.
Grease heatproof moulds and spoon in the puree to fill. Cover each mould with foil and cook in a bain marie until the mousse sets (takes about 30 minutes).
Allow to rest for 7-8 minutes, then turn out gently.
Serve hot.
(http://www.carrotrecipes.net/carrot-mousse.html)
Roasted Sweet Potato Dip
3 cups chopped peeled sweet potato (about 1 pound)
2 1/2 cups chopped onion
1 1/2 cups chopped carrot
1 tablespoon olive oil
1/4 cup tahini (sesame-seed paste)
1/4 teaspoon salt
1/8 teaspoon pepper
Breadsticks (optional)
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl. Place sweet potato mixture on a jelly-roll pan; bake at 350° for 1 hour or until sweet potatoes are tender. Combine sweet potato mixture, tahini, salt, and pepper in a food processor, and process until smooth. Serve with breadsticks, if desired.
(http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223516)