Try this Mashed Carrots from Ireland recipe, or contribute your own.
Suggest a better descriptionCarrot purée with caraway and feta
This recipe is from our second cookbook, Casa Moro. The flavour of the carrots is very important, so for that reason we would recommend you buy English organic vegetables. At Moro we serve them with triangles of crisp pitta bread.
Serves 6-8 as a mezze or 4 as a starter or light meal
organic carrots 750g, scrubbed
extra-virgin olive oil 4 tbsp, plus a little extra for drizzling
sea salt
black pepper
caraway seeds 1 level tbsp, roughly ground in a mortar
fresh mint 2 tbsp, roughly chopped
feta cheese 100g
For the crispbread:
butter 25g
pitta breads 2
Preheat the oven to 180C/gas mark 4. For the crispbread triangles, melt the butter over a low heat. As it is melting, warm the pitta in the oven for a couple of minutes, then carefully split the pitta in half lengthways and brush the butter on both sides. Now place on a board, slice each half in half again lengthways and then cut four or five triangles out of each one. Place the triangles on a cooling rack and transfer to the middle shelf of the oven. Bake for about 10-15 minutes or until golden brown.
Now turn the oven up to 200C/gas mark 6. Slice the carrots into rounds no more than 2cm thick. Toss with half the olive oil and some salt and pepper and place in a roasting tin. Cover with foil and roast for about 45 minutes, or until completely tender. Remove and cool a little before putting through a Mouli, or mashing by hand, or whizzing in a food processor. Transfer the puréed carrot to a bowl, stir in the caraway, half the mint and the remaining olive oil, and season with salt and pepper.
To serve, spread the purée on a plate, crumble the feta on top, drizzle with a little more olive oil, and finally sprinkle on the remaining mint. Serve with the crispbread triangles round the edge of the plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 88 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 92.7mg | 3 % | |
Potassium 573.7mg | 15 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 13.4g | ||
Protein 2.7g | 4 % | |
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: 165
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