Christmas Rainbow Carrot Crowns 🌈🥕👑
Looking to make the most of your carrots this Christmas? Want to munch on a zero-waste (& vegan!) snack in between your first and second helping of Christmas lunch? We’ve got you covered with this quick & easy recipe for rainbow carrot crowns:
Ingredients:
*5 rainbow carrots (skin on)
*5 Brussels sprouts
*3 sprigs fresh thyme
*3sprigs fresh rosemary
*Handful of chestnuts
Extra Ingredients:
*1 pack of filo pastry (approx. 200g)
*Salt & pepper
*250-300g vegan herb cream 'cheese'
*2 tbsp vegan butter (for coating the filo pastry)
Recipes:
1) Preheat the oven to 180ºC. Give the carrots a brush in water to remove any dirt, then slice the carrots whole into round dice, coat in olive oil, salt and 3 fresh thyme sprigs on a baking tray.
2) Score an x on the base of the chestnuts and add to the tray then roast for 25 minutes (take out to cool and turn the oven temperature up to 200ºC).
3) Layer 4 squares of filo pastry into 12 muffin tins (brushing with melted vegan butter between each layer). Spoon 1 heaped tbsp of vegan herb cream cheese into the well of each pastry tart. Add a handful of the roasted carrots to the top of each, as well as the roughly chopped (de-shelled) chestnuts then place in the oven for 10 minutes.
4) In a small pan shred the Brussels sprouts with a handful of chopped chestnuts, olive oil and salt, fry on a medium heat for five minutes then set aside.
5) Take the tarts out of the oven once turned golden, transfer onto a cooling rack then top with the fried shredded Brussels sprouts.
Delicious zero-waste recipe courtesy of festive guest chef Lucy Parker @lucy_and_lentils! 👩🍳
#christmasrecipes #zerowastechristmas #carrotrecipes