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Ref: 184
Heading: Canapes & Nibbles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

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
   16 Parsnip or beetroot crisps or both
   sprinkle  Fresh dill, leaves picked


  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.
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