Loading...
Roasted Carrots with Carrot Granola and Carrot Purée
This rustic carrot dish is the perfect side to any meal. Best of all, it's suitable for your vegan friends! So simple and so full of flavour.
- Serves: 4-6 |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 1:30 hours
Ingredients
Roasted Baby Carrots
500 g whole baby carrots (rainbow colours if possible)
2 Tbsp (30 ml) water
salt
half a lemon
Carrot Purée Recipe
1 kg whole carrots, halved
pepper
2 tsp (10 ml) olive oil
40 g roasted onion
100 g water as needed (add little by little)
2 Tbsp (30 ml) olive oil
4 tsp (20 ml) maple syrup
2 tsp (10 ml) cider vinegar
Granola
30 g flattened rice
30 g flaked almonds
20 g goji berries, cut into small pieces
Method
Roasted Baby Carrots
Preheat the oven to 190 ºC.
Mix the olive oil and water together. Toss the baby carrots in the olive oil and water mix to evenly coat. Place on roasting tray and season with salt.
Roast until soft this should be around 10-12 minutes.
Remove and season with lemon juice.
Granola
Preheat the oven to 180 ºC.
Mix together all of the granola ingredients and then spread out on a baking tray. Lightly toast in the oven until crispy.
Once the mix is nicely toasted, crush lightly to form an even crumble.
Note: this granola is really tasty, you can double or even triple the recipe and keep the remainder in an airtight container. Great as a snack or sprinkled over coconut yoghurt.
Carrot Purée
Toss the carrots in olive oil and season with salt and pepper. Place into a roasting tray and place into the preheated oven at 180 ºC.
Roast until dark and caramelised, this should take about 30 minutes.
Remove and allow to cool. Once cool, peel the outer layer and place into a blender, there should be approximately 400 g.
Blend the carrots with the oil, maple syrup and vinegar and add half of the water. Blend and then check the consistency and add more water to reach the desired thickness. Check and adjust seasoning.
To Serve
Place the purée on a serving plate. Pile the roasted baby carrots on top and sprinkle with carrot granola. Serve immediately.
