Harissa and Maple Roasted Carrots with Saffron Cashew Cream
This is a delicious vegan recipe which can be prepared in advance
Servings: 12 people
Ingredients
- 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
Instructions
- 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.
Notes
The cashew cream can be made a day ahead. Use leftover cream for other roasted vegetables such as cauliflower or broccoli. The carrots may be served warm. Or, cook them a day ahead, and bring to room temperature before serving.