roasted carrots with walnut purée & smoked extra virgin olive oil
Cle Ann Stampolidis
2
Roasting the carrots with smokey EVOO fills the kitchen with the aroma of cooking over a campfire fueled by paperbark.
Ingredients
Good handful of Dutch carrots
Good glug of Mount Zero Smoked Extra Virgin Olive Oil
Drizzle of maple syrup
Mount Zero Pink Lake Salt, to taste
- 1 cup Australian walnuts
Spoonful of Mount Zero Egyptian Dukkah
Directions
Preheat oven to 220 degrees Celsius. Line a baking tray with baking paper.
Place carrots onto the tray, add a generous drizzle of smoked olive oil and maple syrup. Season with a generous grind of salt, toss to coat using your hands and spread them out evenly on the tray.
Roast until carrots are cooked and golden, about 30 minutes. Cut carrots in half if you wish to reduce the time in the oven.
On another tray, place walnuts on an even layer and roast for 7 minutes. Remove and set aside to cool.
Place in a food processor with a grind of salt, blend to a crumb. Add enough warm water, a drizzle at a time, until its a puree consistency (about a quarter of a cup).
Spoon walnut purée onto serving plate, top with carrots, dukkah and finish with a very generous drizzle of smoked olive oil.