(enough for 10-15 serves)
I like to mound this dip into a bowl and make an indent to hold a well of extra virgin olive oil. This dip also makes a very tasty accompaniment to hot or cold lamb.
300g (2) golden kumara (peeled and roughly chopped)
½ tsp flaky sea salt
2 thick slices stale white bread (crusts removed)
100ml (1/3 cup + 1 tbsp} milk
1 clove garlic (peeled) 30ml (2 tbsp) lemon juice
1/4 tsp flaky sea salt
white pepper to taste
100ml (1/3 cup + 1 tbsp) extra virgin olive oil
additional extra virgin olive oil
30 - 45 cocktail size celery sticks
Place kumara in a pot, with water to cover, add salt, and place over a medium heat and simmer until tender. Drain.
Place bread in a bowl and add milk. Let sit for 5 minutes, or until the milk has been absorbed.
In a food processor, fitted with a metal blade, place kumara, bread, garlic, lemon juice, salt and pepper and process until smooth.
With the motor running, very slowly pour in oil through the feed tube as you would for mayonnaise. The dip should be creamy and smooth.Spoon into a serving bowl, drizzle with additional oil, and accompany with celery sticks.