After preparing it several more times I have adjusted the instructions for my Mediterranean Carrot Dip from juicing pulp recipe to make the initial carrot cooking easier, plus create a smoother texture. Read the updated recipe here.
[NOTE: Edited July 6, 2014 to include changes in cooking and processing the carrots after making this a few more times]
As I’ve mentioned previously, I have an Omega juicer. Using it results in vegetable pulp – the fibrous residue of harder vegetables such as carrots, beets, and leafy greens. I’ve tried a number of recipes purporting to make tasty treats from this pulp, but so far have found none good enough that I wanted to finish the results.
While kale and celery pulp are rather stringy and unappetizing, I really wanted to find a use for the carrot pulp. I started adding to my blended breakfast cantaloupe (frozen in single servings, defrosted and mixed with yogurt) and crockpot oatmeal.
Finally I was inspired by my localvore caterer/meal CSA/event service Cuisine en Locale when they served a mezze plate which included a Turkish carrot dip. Online searching led me to several versions (such as this from local chef Ana Sortun), from which I took ingredient ideas and then winged it with my kitchen contents:
In Part 1 I discussed pros and cons of different types of juicers. Now that I have mine, what am I doing with it?
Actually, the first thing I did was break it! My Omega arrived without a “pusher” (designed to safely push items through the somewhat narrow feed chute). The dealer immediately mailed me one, but I was impatient to start. I substituted using a plastic chopstick to push down the vegetables – but pushed too far. The result: pieces of the stick going through the auger before I could shut it off shattered the juice strainer (pictures here).
But now that I have all the necessary parts, here’s what I’m juicing: