Salt baked carrots, smoked almond, coconut yoghurt & verbena | Recipes

Salt baked carrots, smoked almond, coconut yoghurt & verbena

Bubble Food

Recipe provided by Bubble Food

 

Serves 4

 

The carrots for this spicy Mediterranean dish are first wrapped and baked in a salt dough crust. Cooking vegetables like this produces the most intense, savoury flavours. Paired with a smoky carrot pesto & herby harissa for a show-stopping dinner party starter.

Ingredients

1 bunch of carrots with leaves (either multi coloured or traditionally orange)

200g salt

300g plain flour (gluten free is fine)

2 tbsp. finely chopped rosemary

2 tbsp. vegetable oil

150 ml warm water

A small tub of coconut yoghurt

30g smoked almonds

1 tablespoon vegetable extra virgin olive oil

1 jar Belazu Verbena Harissa Paste

Washed leaves from the carrots

Edible herbs or flowers like basil, nasturtium, tarragon, or borage

Preparation

  1. Trim the leafy tops from the carrots and then make the crust. Mix the salt and flour together in a bowl, add the rosemary and oil and stir in the water. Knead by hand or in a standing mixer for a couple of minutes to obtain smooth dough. Let it rest for 15 minutes. Preheat the oven to 160C
  2. Roll out the dough on a lightly floured surface to a thickness of about 1cm. Cut rectangles large enough to wrap the dough individually around each vegetable and press the edges together to seal.
  3. Put the dough-wrapped carrots on an oven tray lined with baking paper and bake for 45 minutes until the dough is hard and the veg inside are tender (test with a skewer).
  4. Once the carrots are cooked, slice open the salt crust and leave until cool enough to handle. Discard the crust and use a cloth to rub the skin from the carrots.
  5. For the bases, take one cooked carrot and slice it lengthways into 4 strips about 1/2cm thick, saving any offcuts. Lay each strip slightly off centre of 4 serving plates.
  6. Take the offcuts and the just one of the carrots and blend to a smooth pesto in a food processor with a big teaspoon of coconut yoghurt, the smoked almonds and the olive oil. Add a spoonful of water if the mixture is too thick. Place in a piping bag. Pipe a line of carrot pesto along each carrot strip on the plates.
  7. Slice the remaining carrots into accurate discs 1 cm thick plus a few thinner ones. Stand the discs in descending size order along the strips in the shape of a carrot.
  8. Spoon a little yoghurt and harissa alongside for dipping and finish the plate with the herbs or flowers that you have found or foraged.

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