Seasoned purple carrot with dates and hazelnuts

0.0 from 0 votes
Recipe by Damaris Beems Course: Side dishCuisine: Moroccan
Servings

4

Preparation

10

minutes
preparation

3

hours 
Total time

3

hours 

10

minutes

Carrot like you’ve never eaten carrot before. So special, so surprising, so delicious. It’s a hit in the menu when it’s in there. Carrot just becomes your favorite and that is very clever for carrots, I think.

Ingredients

  • 1 kilo (purple) carrot

  • 200 gram white hazelnuts

  • 200 gram dates

  • 2 table spoon cinnamon

  • 2 table spoon dried thyme

  • 1 table spoon pul biber

  • 100 ml pomegranate melasses

  • 75 ml agave syrup

  • salt and pepper

  • olive oil

Cooking time

  • Cut the carrot into cubes and place them in a baking dish. Add the dried thyme, the pomegranate molasses. agave syrup, salt and pepper. Pour a few large shoots of olive oil over it and mix well.
    Now put in the oven at 200 degrees and let it cook and stew at 180 degrees for at least 2.5 hours. Stir every half hour.
  • Deseed the dates. Roast the hazelnuts.
  • Remove the baking dish from the oven, add the dates and hazelnuts and put the dish back for another 20 minutes.
  • And then serve.

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