roasted carrots with walnut purée & smoked extra virgin olive oil
Roasting the carrots with smokey EVOO fills the kitchen with the aroma of cooking over a campfire fueled by paperbark.
2
Cle Ann Stampolidis
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.
