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Suggest a better description1. Bring sherry to a boil in a small saucepan over medium-high. Place prunes in a heatproof glass bowl; pour sherry over. Let stand until cool, about 20 minutes.
2. Stir together butter, honey, 1 teaspoon chile powder, and ½ teaspoon salt in a bowl until well combined. Set aside.
3. Preheat oven to 500°F. Whisk together chickpea flour, carrot juice, ground coriander seeds, 1½ teaspoons salt, and remaining ¼ teaspoon chile powder in a bowl until smooth. Set aside.
4. Heat olive oil in a 12-inch cast-iron skillet over medium-high. Add carrot slices, black pepper, and remaining ½ teaspoon salt. Cook, stirring occasionally, until just tender, about 10 minutes. Remove from skillet; set aside. Wipe skillet clean.
5. Add canola oil to skillet; heat over medium-high until very hot, about 2 minutes. Pour in chickpea batter. (Oil should come up over batter.) Arrange carrot slices on top of batter; cook 1 minute.
6. Transfer skillet to preheated oven; bake until set, about 12 minutes. Remove from oven; transfer chickpea pancake to a cutting board. Cut into 8 wedges. Top with butter mixture and soaked prunes (drain before serving). Garnish with carrot tops.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 348 | ||
Calories from Fat: 213 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 423.1mg | 15 % | |
Potassium 400.8mg | 11 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 21.8g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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