Eosinophilic Esophagitis Friendly Vegetable Crudités with Roasted Garlic Dip
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Learn more →Ingredients
4 servings
For the dip
- 1 head garlic
- 1 tbsp olive oil
- ½ cup full-fat coconut cream
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the crudités
- 2 medium carrots, peeled and cut into sticks
- 2 medium zucchini, cut into spears
- 1 small head broccoli, cut into florets
- 4 stalks celery, cut into sticks
- 1 small cucumber, sliced into rounds or spears
- ½ tsp fine sea salt, for blanching water
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, and wrap tightly in parchment paper. Place on the baking sheet and roast for 35–40 minutes, until the cloves are deeply golden, very soft, and fragrant when the parchment is opened.
- 2
Remove the garlic from the oven and let it cool for 15 minutes, until cool enough to handle. Squeeze the softened cloves out of their skins into a blender or food processor.
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