
"Carrot Salad" - white bean puree, roasted baby carrots and butternut
- 19 April 2021
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"Carrot Salad" - white bean puree, roasted baby carrots and butternut
"Carrot Salad" - white bean puree, roasted baby carrots and butternut
White bean puree, roasted baby carrots and butternut
Serves 5
Ingredients
200 g Baby carrots, cleaned
300 g Butternut, cleaned and cut into cubes
250 g Tender stem broccoli, cleaned
Sea salt
Black pepper, freshly cracked
White Bean Puree
250 g Haricot beans, soaked overnight in water
To make the white bean puree: Cook the beans in a small pot over medium heat until very tender. Strain the beans and blend until smooth, add sea salt and freshly black pepper to taste, keep aside.
Chermoula
3 Tblsp Lemon juice
6 Tblsp Olive oil blend
2 Garlic cloves, finely chopped
2 tsp Paprika
0.5 tsp Ground Cumin
pinch Cayenne pepper
3 Tblsp Fresh coriander leaves, finely chopped
3 Tblsp Fresh flat leaf parsley, finely chopped
To make the chermoula: Combine all the ingredients in a mixing bowl and mix well, adjust seasoning if needed.
Method:
Preheat the oven to 180 °C.
Toss the baby carrots, butternut and tender stem broccoli separately in a bowl with olive oil blend, sea salt and freshly cracked black pepper.
Evenly spread out the baby carrots, butternut and tender stem broccoli in 3 separate roasting trays.
Roast until tender, the baby carrots will take longer than the tender stem broccoli so keep a close eye on them.
To serve: Dollop the white bean puree at the bottom of a serving dish, scatter over the roasted baby carrots, butternut and tender stem broccoli. Generously spoon over the chermoula and serve.
Delicious with a glass of 2020 Leopard's Leap Chardonnay Pinot Noir.
White bean puree, roasted baby carrots and butternut
Serves 5
Ingredients
200 g Baby carrots, cleaned
300 g Butternut, cleaned and cut into cubes
250 g Tender stem broccoli, cleaned
Sea salt
Black pepper, freshly cracked
White Bean Puree
250 g Haricot beans, soaked overnight in water
To make the white bean puree: Cook the beans in a small pot over medium heat until very tender. Strain the beans and blend until smooth, add sea salt and freshly black pepper to taste, keep aside.
Chermoula
3 Tblsp Lemon juice
6 Tblsp Olive oil blend
2 Garlic cloves, finely chopped
2 tsp Paprika
0.5 tsp Ground Cumin
pinch Cayenne pepper
3 Tblsp Fresh coriander leaves, finely chopped
3 Tblsp Fresh flat leaf parsley, finely chopped
To make the chermoula: Combine all the ingredients in a mixing bowl and mix well, adjust seasoning if needed.
Method:
Preheat the oven to 180 °C.
Toss the baby carrots, butternut and tender stem broccoli separately in a bowl with olive oil blend, sea salt and freshly cracked black pepper.
Evenly spread out the baby carrots, butternut and tender stem broccoli in 3 separate roasting trays.
Roast until tender, the baby carrots will take longer than the tender stem broccoli so keep a close eye on them.
To serve: Dollop the white bean puree at the bottom of a serving dish, scatter over the roasted baby carrots, butternut and tender stem broccoli. Generously spoon over the chermoula and serve.
Delicious with a glass of 2020 Leopard's Leap Chardonnay Pinot Noir.