Thursday, 11 June 2015

Half-Caramelized Carrots With Summer Salad

I am one of those people who simply can't get enough of root vegetables, and carrots aren't an exception. Caramelizing carrots often take up to two hours, so I thought of sharing a quicker option with you that in my opinion tastes just as well as the fully caramelized ones. The salad which is rich in antioxidants and proteins tastes pure deliciousness, and is a complete salad on it's own!

Makes 6 carrots / Serves 3

Half-Caramelized Carrots
6 carrots
4 parsley stalks, fresh
a small handful fresh thyme
2 scallion stalks
3 tbsp quality olive oil
1/2 tsp pink himalaya salt

Protein Antioxidant Salad
a handful spinach leaves
6 radishes
1 handful almonds

Fill up a large pot with water and place it on the stove top. Add the carrots and let it boil for 20 minutes. At this point the carrots should have begun to turn soft, but not all the way through. Preheat the oven to 180°C / 350°F. Take the carrots out of the pot, and place them in an ovenproof dish. Roughly tear the fresh herbs in your hands and add it on top of the carrots, together with large sliced scallions and some pink himalaya salt. Pour over some olive oil, and let it cook in the oven for 15 minutes. 

Meanwhile, prepare the nourishing salad by first of all making the hummus, slicing the radishes and roughly chopping the almonds. When taking the carrots out of the oven, plate up each portion by putting some spinach on the bottom, adding the radish, slathering on some delicious black bean hummus and sprinkling over the almonds. Place a couple of carrots on top together with baked scallions and the lovely, crispy herbs.

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