WIKI NOTE: The biggest carrot in the world weighed 8.6kg and was cultivated by John Evans in 1998 in Palmer, Alaska.
CRUNCHY CARROT WITH HUMMUS FILLING
CRUNCHY CARROT WITH HUMMUS FILLING
YOU WILL NEED: *vegan recipe
PUFF PASTRY (CONE SHAPE)
1 sheet of puff pastry /* vegan puff pastry
1 egg /*eggless
A handful of rocket leaves
*Baking cone-molds
NOTE: *Cone-molds - make small cardboard cones (A5 sizes) and cover each with the aluminum roll.
CARROT HUMMUS FILLING
3 grated tender carrots
1 or 2 garlic cloves
2 tablespoons ground hazelnuts
2 handfuls (approx. 100g) of cooked chickpeas
A generous splash (approx. 50g) of extra virgin olive oil or olive oil, to taste
Salt, to taste
Black pepper, to taste
NOTE: The puff pastry is great for this recipe because you can make a sweet or a savory filling depending on the ingredients that there are at home.
LET´S COOK!
1. Preheat the oven to 180º C. Cover the baking tray with baking parchment.
2. Roll out the sheet of puff pastry with a floured rolling pin.
NOTE: The puff pastry can be either store-bought or homemade.
3. Cut the sheet of pastry lengthwise into 3cm pieces.
4. Grease the cone molds with vegetable oil. Roll the strips of pastry around the cone molds.
NOTE: Leave 1cm on the top of the cone mold without puff pastry, it will be easy to remove later.
5. Beat an egg and brush cone-puff pastries.
6. Put the cone-puff pastries on the baking tray. Bake them for around 25 minutes, or until the pastry is golden.
7. Let it cool completely. Remove carefully one by one the cone-puff pastry from the cone mold, trying not to break them.
8. Mix the ingredients for the carrot hummus in a blender until you have the desired texture.
NOTE: Another filling for the cone-pastry puff could be a sailor filling and/or a ham filling. You can find the recipes in the Sandwich House post of the August Menu.
9. Fill with carrot hummus and each cone-puff pastry.
10. Serve a crunchy carrot on a plate. It depends on the cone-mold size.
NOTE: Be careful not to break the puff pastry if you do small-size units.
11. Decorate the top with sesame seeds and baby spinach leaves. Voilà, the yummy crunchy carrots are ready to eat.
1. Preheat the oven to 180º C. Cover the baking tray with baking parchment.
2. Roll out the sheet of puff pastry with a floured rolling pin.
NOTE: The puff pastry can be either store-bought or homemade.
3. Cut the sheet of pastry lengthwise into 3cm pieces.
4. Grease the cone molds with vegetable oil. Roll the strips of pastry around the cone molds.
NOTE: Leave 1cm on the top of the cone mold without puff pastry, it will be easy to remove later.
5. Beat an egg and brush cone-puff pastries.
6. Put the cone-puff pastries on the baking tray. Bake them for around 25 minutes, or until the pastry is golden.
7. Let it cool completely. Remove carefully one by one the cone-puff pastry from the cone mold, trying not to break them.
8. Mix the ingredients for the carrot hummus in a blender until you have the desired texture.
NOTE: Another filling for the cone-pastry puff could be a sailor filling and/or a ham filling. You can find the recipes in the Sandwich House post of the August Menu.
9. Fill with carrot hummus and each cone-puff pastry.
10. Serve a crunchy carrot on a plate. It depends on the cone-mold size.
NOTE: Be careful not to break the puff pastry if you do small-size units.
11. Decorate the top with sesame seeds and baby spinach leaves. Voilà, the yummy crunchy carrots are ready to eat.
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