Recipe information
Ingredients for - Carrot & caraway crackers
2. 1 shallot , roughly chopped -
3. 1 garlic clove , roughly chopped -
4. 1 tsp caraway seeds -
5. 400g carrots , roughly chopped -
6. 300ml vegan vegetable stock -
7. 20 crunchy vegan crackers (such as an olive oil toast) -
8. ½ small pack dill , leaves picked, to serve -
9. 20 veg crisps (we used a small bag of Tyrells), to serve -
How to cook deliciously - Carrot & caraway crackers
1. Stage
Heat the oil in a saucepan over a medium heat. Add the shallot and a pinch of salt, and cook for 6 mins until softened. Stir in the garlic and caraway seeds and cook for 1 min more, then add the carrot and veg stock, bring to a boil and simmer for 12 mins.
2. Stage
Once the carrots are completely soft, drain them (reserve the liquid) and blitz to a smooth purée – add a tbsp of the reserved stock initially, but use more if necessary to get the desired consistency. Season and leave to cool. The purée can be made a day ahead and kept in the fridge.
3. Stage
To serve, spoon the purée – or, if you want to be extra fancy, transfer it to a piping bag and pipe it – onto the oatcakes and top each with a little dill and a veg crisp.
