I found the best recipe for caramelized carrots and I’m a fan! And the best combination is caramelized carrots with humus and pomegranate. mnhaam
Actually, it wasn’t just the carrots… I also discovered the best trick to make the humus even more creamy and delicious.
Don’t you believe it? Keep reading, I’ve tried it and it turns out to be a wonder!
I’ve mentioned several times that I’m not a vegan, nor a vegetarian, but I love to try new recipes.
Vegan and vegetarian recipes are no exception, since I love veggie based meals.
Actually, I think it’s quite convenient to cook vegetarian food, since I usually have fresh vegetables in the fridge.
Be it preparing them in a wok, adding them to a portion of rice or even putting a good dose of vegetables in the oven. For me, there is nothing more practical.
How to make these caramelized carrots with humus and pomegranate?
It’s very easy and the quickest and most practical way to make this recipe is to divide it in 3 parts:
- The humus, which you can make with the help of a kitchen robot, a food processor or even with a blender.
- The caramelized carrots, which are wonderful. Just prepare your frying pan with olive oil and let it warm up very well. Now you are ready to start the whole process.
- The toppings, which give an immense texture to this dish, adding flavor. A mixture of sweet and salty, which matches perfectly.
If you divide the recipe in the 3 different stages, it will be much easier to organize and this way your kitchen does not become a pandemonium.
For this recipe you’ll need:
For the humus:
- Chickpeas (either tinned, bottled or cooked at home)
- Aquafaba (also known as the grain cooking water)
- Lemon
- Olive oil
- Paprika
- Cumin
- Tahini
- Garlic cloves
- Salt
- Pepper
- Chopped coriander
For the carrots:
- Carrots
- Olive oil
- Salt
- Lemon zest
- Water
- Maple Syrup
For the toppings:
- Olive oil
- Previously peeled pomegranate
- Sesame seeds
- Tahini
- Coriander
What are the tricks to make these caramelized carrots with humus and pomegranate?
I love telling you my tricks!! ahah
For the carrots, the great trick is to cook the carrots at high temperature. This way, the carrots will be toasted and crispy, without being completely cooking.
In order to get the carrots to cook evenly, you should tilt the pan from time to time, so that you can collect spoonfuls of the oil.
Then just water the carrots with this olive oil and repeat the process several times until they are just ready.
For them to caramelize, you must add the water with the maple syrup and water the carrots with this mixture, more or less in the middle of cooking. They become super tasty, with a beautiful color and a glow to make you drool.
To add even more flavor, just sprinkle with some lemon zest, which will contrast perfectly with the caramelized flavor.
As for humus, the great trick is to know how to season it well so that it has a lot of flavor: lemon, garlic, tahini, coriander, spices… All these ingredients are essential for your humus to stand out.
But that’s not all! Do you want to make a very creamy humus? Use a kitchen robot or a powerful food processor, so you can grind the grain very well until it forms a paste.
Then, just add a little bit of aquafaba to the mixture and grind it again. The cooking water of the grain will help the humus to become extra creamy! And yes, it really works!
Finally, the combination of the salty tahini with the sweet pomegranate will help to compose this dish and make it even more delicious and fresh.
Ready to check the full recipe?
Caramelized Carrots with Humus and Pomegranate
Ingredients
For the humus
- 1 bottle chickpeas (can also be tinned or cooked at home)
- ½ cup aquafaba
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tsp paprika
- 2 tsp Cumin
- 1 tbsp tahini
- 2 cloves garlic
- Salt to taste
- Pepper to taste
- A spoonful of chopped coriander
For the caramelized carrots
- 8 a 10 medium carrots
- 2 tbsp olive oil
- Zest of 1 lemon
- 2 tbsp water
- 1 tbsp Maple Syrup
For the toppings
- 1 thread olive oil
- ½ previously peeled pomegranate
- Sesame seeds to taste for sprinkling
- Tahini to taste for sprinkling
- Coriander to taste for sprinkling
Instructions
For the humus
- Put all the humus ingredients in a kitchen robot or a powerful blender with the exception of aquafaba and shred at full power for 1 min.
- With the help of a spatula, clean the walls of the blender and pulse again for a few more seconds, until you get a homogeneous paste with few lumps.
- Add the aquafaba, little by little and keep pulsing each time you add more aquafaba. Use the necessary aquafaba until you obtain a creamy and homogeneous consistency.
- Reserve.
For the caramelized carrots
- Place the olive oil in a frying pan and heat to maximum temperature.
- As soon as the oil is very hot, add the carrots previously peeled and cut into quarters longitudinally.
- Cook the carrots for about 5 min on each side or until they start to show cooking marks.
- While the carrots are cooking, tip the frying pan and with the help of a spoon, collect the oil and water over the carrots.
- Repeat this process constantly, until all the parts are cooked and crispy.
- In a bowl, mix the water with the maple syrup, stir well and water the carrots so that they caramelize.
- Tilt the frying pan again and water them with spoonfuls of the sauce.
- Turn off the heat and sprinkle with lemon zest.
For the toppings and putting your dish together
- Peel the pomegranates and chop the coriander.
- Place the humus on a plate or in a large bowl, with the carrots on top.
- Drizzle with a thread of olive oil and spread the pomegranate.
- Drizzle with tahini and sprinkle with sesame seeds.
- Finally, sprinkle with chopped coriander and serve.
Notes
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