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A plate serving carrot & caraway crackers

Carrot & caraway crackers

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 20

If you're catering for vegans at a party, make these easy carrot canapés that everyone will love. Top with a sprig of dill and a vegetable crisp to impress

  • Freezable (purée only)
  • Vegan
  • Vegetarian
Nutrition: Per cracker
NutrientUnit
kcal60
fat3g
saturates1g
carbs7g
sugars2g
fibre1g
protein1g
salt0.1g
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Ingredients

  • 2 tbsp olive oil
  • 1 shallot , roughly chopped
  • 1 garlic clove , roughly chopped
  • 1 tsp caraway seeds
  • 400g carrots , roughly chopped
  • 300ml vegan vegetable stock
  • 20 crunchy vegan crackers (such as an olive oil toast)
  • ½ small pack dill , leaves picked, to serve
  • 20 veg crisps (we used a small bag of Tyrells), to serve

Method

  • STEP 1

    Heat the oil in a saucepan over a medium heat. Add the shallot and a pinch of salt, and cook for 6 mins until softened. Stir in the garlic and caraway seeds and cook for 1 min more, then add the carrot and veg stock, bring to a boil and simmer for 12 mins.

  • STEP 2

    Once the carrots are completely soft, drain them (reserve the liquid) and blitz to a smooth purée – add a tbsp of the reserved stock initially, but use more if necessary to get the desired consistency. Season and leave to cool. The purée can be made a day ahead and kept in the fridge.

  • STEP 3

    To serve, spoon the purée – or, if you want to be extra fancy, transfer it to a piping bag and pipe it – onto the oatcakes and top each with a little dill and a veg crisp.

Goes well with

Recipe from Good Food Vegetarian Christmas, November 2017

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Rating: 5 out of 5.1 rating
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