Harissa and maple roasted carrots with saffron cashew cream is a vegan recipe of Katrina Meynink’s in https://www.goodfood.com.au which I’d ear-marked for our family Christmas lunch. I changed the recipe a little as I didn’t have all the ingredients on hand. It’s a great dish to prepare for a crowd because you can roast the carrots a day ahead if you like. I’d also recommend making the saffron cashew cream in advance as you need to soak the cashews for several hours. I think this dish would be lovely with a mixture of purple, yellow and orange carrots – if you can lay your hands on them!
My parsley has just gone to seed, so I used the delicate green flowers as a garnish together with the rose petals. You could use chopped nuts or toasted sesame seeds instead if you like. Save the carrot leaves to make pesto: https://atamandastable.com.au/grilled-vegetables-with-carrot-leaf-pesto/
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Harissa and Maple Roasted Carrots with Saffron Cashew Cream
- 4 bunches baby carrots, trimmed (save the leaves to make pesto)
- 2 tbsp maple syrup
- 1 tbsp rose harissa
- 2 tbsp olive oil
- 1 tbsp toasted cumin seeds, roughly crushed
- 1 tbsp toasted coriander seeds, roughly crushed
- dried edible rose petals and herbs, to garnish (I used parsley flowers)
Saffron Cashew Cream
- 1 cup raw cashews
- 1 pinch saffron
- sea salt and pepper
- Preheat the oven to 200°C (180° C fan-forced) and line a tray with baking paper.
- Mix the maple syrup, olive oil, rose harissa and spices altogether, and pour over the carrots. Massage in with your hands to evenly coat the carrots.
- Roast for 30-40 minutes, stirring halfway through. Remove from the oven when the carrots are golden.
- Smear the saffron cashew cream over the base of a plate and arrange the carrots on top. Sprinkle with rose petals and herbs.
Saffron Cashew Cream
- Soak the cashews and saffron in 1 1/4 cups of water for 4 hours, then puree in a blender. Season to taste. Refrigerate if making in advance, and bring to room temperature before serving.