Ingredients
Serves: 10+
Base ingredients
Spice mix
To serve
Method
- Sweat down all of the base ingredients except the carrots, and caramelise on medium–high heat.
- Meanwhile, steam the sliced carrots until tender (about 25 minutes), then add to the pot with the base ingredients, and cook together for 10 more minutes.
- While steps one and two are underway, prepare the spice mix. Toast the spices in a dry pan, then grind them up into a fine powder with a mortar and pestle or spice grinder, before adding to the pot at the same time as the carrots.
- Once the base ingredients and spice mixed have cooked together for 10 minutes, use a blender to blend the mixture until smooth.
- Prepare the topping ingredients by extracting the arils from the pomegranates and toasting the walnuts in a dry pan or on a baking sheet.
- To serve, divide the blended base mixture onto plates, then top with 5-6 whole roasted carrots each, a sprinkle of toasted walnuts, pomegranate arils, a drizzle of pomegranate molasses and a garnish of carrot leaves.
TIP: To roast the whole baby carrots, wash and pat dry, set aside the leaves for later, lightly coat with olive oil and a sprinkle of salt, arrange on a baking tray, and roast at 180ºC for 30 minutes until browned, turning once. You will need enough to serve each guest with 5–6 carrots.
Recipe contributed by Za Za Ta, Brisbane
