Ive Been Recreating Plant-based Versions Of Childhood Favour

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I’ve been recreating plant-based versions of childhood favourites and these ANDALUSIAN SPICED ROASTED CARROTS served with celeriac mash and sprinkled with roasted walnuts is my version of the sweet buttery style carrot side dishes I grew up with in South Africa. It’s a much healthier alternative while still being super delicious!⁠⠀
It fits well into a Sunday lunch feast. Pair it with a grilled mushroom steak and a salad and you are good to go! ⁠⠀
INGREDIENTS: (Serves 4-5 as a side)⁠⠀
– 1 bunch, Carrots⁠⠀
– 1, Celeriac⁠⠀
– 2 tbsp, Olive oil ⁠⠀
– 1 tbsp, Avocado oil (for roasting)⁠⠀
– 1 tbsp, Andalucian spices ⁠⠀
(I used @euroma_nl Jannie Boer Al-Andalus)⁠⠀
– Himalayan Salt⁠⠀
– Black Pepper⁠⠀
– Handful of roasted walnuts⁠⠀
– Handful of chopped fresh parsley⁠⠀
– Scrub the carrots with a vegetable brush or clean soft bristle brush. Cut off the top leaves.⁠⠀
– Place ⁠carrots in a bowl and drizzle with avocado oil, spices, a pinch of salt and pepper. Mix well.⁠⠀
– Roast the carrots at 175°C until browned and tender.⁠⠀
– Meanwhile peel a celeriac and chop into equal sized chunks. Place in a suitable size saucepan, cover with water and season with salt.⁠⠀
– Bring to the boil and simmer for 15-20 minutes. The chunks will be cooked when a knife easily slices through them.⁠⠀
– Drain the water and return the celeriac to the pan with a drizzle of olive oil. Mash until smooth. (I used a hand-blender for super creamy mash.) Season with salt.⁠⠀
– Spread warm mash out onto a large group serving plate.⁠⠀
– Arrange carrots on top. Drizzle with olive oil, sprinkle with roasted walnuts and fresh parsley.⁠⠀
ENJOY xx⁠⠀
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