carrot puree

This Carrot and Caraway Puree on Rosemary Sea Salt Crackers is one of my favourite vegan canapes. All very easy with a brilliant crunch to the crackers which have the classic rosemary and sea salt combination, topped with carrot which is brightly coloured and flavoured with the much underrated caraway seed.&nbsp;

Vegan Canape of Carrot and Caraway Puree on Rosemary Sea Salt Crackers

flour

tsp coarse sea salt

tsp brown sugar / coconut palm sugar (optional)

rosemary

olive oil

water

salt

shallots, chopped

tsp sea salt

garlic cloves, chopped

tsp caraway seeds

800 g carrots, chopped

vegetable stock

tsp chili flakes (optional)

dill (for garnish)

Pre-heat oven to 220 C.

In a bowl, put the flour, sugar, salt and rosemary. Mix well.

Then add water and oil. Mix well.

Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.&nbsp;

Turn the dough out onto the baking parchment and roll it until it is 3mm thick. If the dough is sticky, dust with more flour. You can trim the edges if you want - these will cook quicker as they are a bit thinner.&nbsp;

Using a pizza cutter or a blunt knife, cut the dough into small squares (or size of choice). Brush the squares with some water and sprinkle with more sea salt on. Then prick each square a few times with a fork.

Place the dough (still on the parchment) on to a baking tray and put in oven.&nbsp;

Bake for around 15 minutes. The crackers should be golden once ready. They may need another 5 minutes longer.&nbsp;

Rosemary and Sea Salt Crackers

Heat the oil in a pot with a medium heat. Then add the shallot and sea salt. Cook for around 5 minutes or until the shallot is soft.&nbsp;

Stir in the garlic and caraway seeds, cooking for another minute.

Add the carrots, veg stock and chili flakes. Bring to the boil and simmer with a lid on for 15-20 minutes until carrot is soft.&nbsp;

Drain the carrots and reserve the liquid.&nbsp;

Blitz the carrots to a smooth puree. Then add a bit of the reserved liquid 1 tablespoon at a time until you have the desired consistency for the dip. Dip can be kept in the fridge until ready to serve.

Carrot and Caraway Puree

Spoon dip on to crackers, and top with herbs to garnish.&nbsp;

To assemble the canape

A tender chicken breast, rubbed with herbs and served with whipped carrots and brown butter!

Herbed Chicken Breast with Carrot Purée and Brown Butter

chicken breasts, bone

kosher salt, or Himalayan sea salt (for brining)

pepper,

garlic powder,

fresh thyme, leaves

parsley

carrots, peeled and sliced 1/4" thick

chicken broth

Place 6 cups water into a large bowl, add sea salt and stir. Add chicken breasts. Go do something productive or take a nap while chicken brines for 30 minutes

Preheat oven to 400 degrees and place oven rack in center position

Remove breasts from salt water and pat dry with paper towel.&nbsp;Brush chicken skin with a little olive oil. Sprinkle with garlic powder, sea salt and pepper. Rub gently into skin

Heat oven safe pan on cooktop on med /high heat for two minutes. Add olive oil. When oil is hot add chicken, skin side down to pan, cooking until golden brown, lowering heat if necessary (about five minutes)

Turn chicken skin side up, sprinkle with thyme and transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast.

While chicken breasts are cooking, make carrots and brown butter:

Place a medium size sauce pan on cooktop on high heat, add broth. Bring to a boil, then lower to a simmer. Add carrots and cook until soft and much of the broth has evaporated (about 8 minutes)

Remove carrots from pot, saving broth for later. Pour carrots into food processor or blender, add 2 tablespoons butter, a pinch of sea salt and pepper and blend until smooth. If needed, thin with a little left over broth, consistency should be that of mashed potatoes. Place back in pan and keep warm while you make brown butter:

Place a very small pan on medium heat, add 1/2 cup (1 stick) butter. Simmer butter, stirring frequently for about five minutes. Be patient. Butter will bubble, then become frothy and finally the center will erupt with a golden color. Immediately turn off heat and stir. Your butter is now browned!&nbsp;

When chicken breasts are done, plate food: Divide carrots evenly onto four plates, top with chicken, drizzle with brown butter and garnish with parsley and a few remaining sprigs of thyme. Eat up!

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Top 2 carrot puree recipes from across the web

The most viewed carrot puree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Canape of Carrot and Caraway ...

Herbed Chicken Breast with Carrot P...

The most viewed carrot puree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine