ROASTED CARROT SPREAD

2022-04-05 18:33:03

This roasted carrot spread is easy to prepare and very tasty. Its energizing colour will certainly put you in a positive mood from early morning. It goes well with any greens and pickled cucumbers. You can also serve it as an appetiser with vegetables cut into sticks, e.g.: cucumbers, zucchini, peppers and celery. I recommend the carrot spread with buckwheat bread – the recipe here. Enjoy!

ingredients

297 kcal in 100 g

4 medium-sized carrots
100 g cashews
1 tbsp maple syrup
2 tbsp oil, e.g. rapeseed oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp herbal salt*
1/3 tsp herbal pepper
some water (to make blending easier)

* Instead of herbal salt (I bought a ready-made mixture), you can add salt and spices, e.g. thyme, basil, oregano, rosemary, lovage, savory, dried dill, dried parsley.

recipe

Peel the carrots, wash and cut them into smaller pieces. Then place them in an ovenproof dish. Add 1 tablespoon of rapeseed oil and 1 tablespoon of maple syrup. Stir the carrots precisely and then put in an oven preheated to 180 degrees for 40 minutes.

Pour hot water over cashews and soak them for at least 15 minutes.

Place the baked carrots (you don't have to wait until they cool down) and the strained cashews in a bowl. Add lemon juice, a little water (a few tablespoons), oil, garlic powder, herbal salt and pepper. Then blend until smooth.

Store the carrot spread in a covered container, so that the top doesn't become dry and unappetising. You can also pour a little oil on top to avoid an unappetising appearance.