Vegan Carrot Caraway Puree on Rosemary Sea Salt Crackers
This Carrot and Caraway Puree on Rosemary Sea Salt Crackers is one of my favourite vegan canapes. All very easy with a brilliant crunch to the crackers which have the classic rosemary and sea salt combination, topped with carrot which is brightly coloured and flavoured with the much underrated caraway seed.
Servings: 10 people
Calories: 185kcal
Equipment
- Baking parchment
Ingredients
Rosemary and Sea Salt Crackers
- 200 g plain white flour
- 1 teaspoon coarse sea salt
- ½ teaspoon brown sugar / coconut palm sugar optional
- 1 tablespoon fresh rosemary washed and finely chopped
- 1½ tablespoon olive oil
- 120 ml water
- Extra sea salt for sprinkling
- Extra flour for dusting
- A bit of water for sprinkling over the crackers
Carrot and Caraway Puree
- 4 tablespoon olive oil
- 2 shallots, chopped
- 1 teaspoon sea salt
- 4 garlic cloves, chopped
- 2 teaspoon caraway seeds
- 800 g carrots, chopped
- 600 ml vegetable stock
- 1 teaspoon chilli flakes optional
- Packet of dill for garnish
Instructions
Rosemary and Sea Salt Crackers
- Pre-heat oven to 220°C / 430°F / Gas Mark 7.
- In a bowl, put the flour, sugar, salt and rosemary. Mix well.
- Then add water and oil. Mix well.
- Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.
- Turn the dough out onto the baking parchment and roll it until it is 3mm thick. If the dough is sticky, dust with more flour. You can trim the edges if you want - these will cook quicker as they are a bit thinner.
- Using a pizza cutter or a blunt knife, cut the dough into small squares a couple of inches each side (or to whatever size you prefer). Brush the squares with some water and sprinkle with more sea salt. Then prick each square a few times with a fork.
- Place the dough (still on the parchment) on to a baking tray and put in the oven.
- Bake for around 15 minutes. The crackers should be golden once ready. They may need another 5 minutes longer.
Carrot and Caraway Puree
- Heat the oil in a pot on a medium heat. Then add the shallot and sea salt. Cook for around 5 minutes or until the shallot is soft.
- Stir in the garlic and caraway seeds, cooking for another minute.
- Add the carrots, veg stock and chilli flakes. Bring to the boil and simmer with a lid on for 15-20 minutes until the carrot is soft.
- Drain the carrots and reserve the liquid.
- Blitz the carrots to a smooth puree. Then add a bit of the reserved liquid 1 tablespoon at a time until you have the desired consistency for the puree.
To assemble the canape
- Spoon the puree on to the crackers, and top with herbs to garnish.
Notes
The puree can be kept in the fridge until ready to serve.
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 766mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13560IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg