Seasoned purple carrot with dates and hazelnuts
Course: Side dishCuisine: Moroccan
Servings
4
Preparation
10
minutespreparation
3
hoursTotal time
3
hours10
minutesCarrot 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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