The old reliable carrot is an annual hero on the vegetable charts! You’ll find it in soups and stews in the colder months but is given a jazz up in this tasty recipe.
Hasselback originated in a restaurant in Sweden where a potato was sliced multiple times but kept intact then seasoned, oiled and roasted. We’ve added some spice to our Irish organic carrot version and slowly roasted them and they are sweet and soft and flavoursome.
Serve as a starter with crumbled cheese and nuts or on the side with your veggie main course.
Step 1: Preheat the oven to 180°C. Peel the carrots and cut into 10cm lengths. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect. Tip: if you have chop sticks put them on either side of the carrot to help prevent cutting through.
Step 2: Put the fennel in a pestle and mortar if you have one and gently crush. Add the ground cumin, honey, oil, salt and stir. Pour the spiced mix over the carrots and coat each piece. Place on a baking tray and cook in the oven for30-40 minutes, until cooked through and golden.
Step 3: Serve warm with crumbled feta and chopped walnuts.
Healthy wholesome sweet and tasty!! Indulge in these easy snacks over the summer holidays.
We were invited to an outdoor picnic last week and I was wracking my head thinking what to bring as a sweet treat. I made these and they went down really well. They are pre portioned, easy to box up and transport, bite sized, no messy fingers and taste top!
We have Irish organic carrots galore and all the ingredients for these tasty balls in stock.
10 pitted dates chopped (soaked in hot water for 10 minutes help blend)
½ tsp cinnamon
½ tsp mixed spice (or nutmeg/ginger)
2-4 tbsp hot water to blend- use 2 tbsp to start, you may need more depending on the liquid from the carrots
To roll: 25g desiccated coconut or ground almonds as a substitute
Step 1: To a blender add the grated carrots, walnuts, oats, chopped dates, cinnamon, mixed spice and 2 tbsp of hot water. The mix should be sticky, if its a bit dry add a small bit of water and blend again.
Step 2: Blend until you reach they desired consistency, plus for chunky or blend on high for smoother. Test it to see if it will roll into balls.
Step 3: Roll the balls in the coconut and put them on a tray or plate. Let them set in the fridge for 1 hour, then enjoy. They will keep in the fridge in a closed container for 3 days or in the freezer for longer.