Ref: 184
Heading: Canapes & Nibbles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep
260 g
Carrot chopped
250 ml
Water
1 tbsp
Vegetable stock cube or gel pot
50 g
Shallot chopped
1 Garlic clove, roughly chopped
1 tsp
Caraway seeds
16 Crackers Ritz or Wholemeal
1/2 tsp
Salt
1/2 tsp
Black pepper freshly ground
Garnish
16 Parsnip or beetroot crisps or both
sprinkle
Fresh dill, leaves picked
Method
Step 1
Heat a pan on med heat, add a little olive oil & fry shallots until just starting to colour, add caraway seeds & garlic for a further 1 min, add water, stock cube & carrots cook until soft.
Step 2
Drain through a fine sieve & blitz mixture to a smooth puree, if to thick add a little of the cooking stock to loosen.
Step 3
Spoon or pipe carrot puree onto crackers, push on a veg crisp vertically on each, sprinkle on fresh dill when on serving plate.
Suggestion & Tips
Ritz are vegan suitable.