Roasted carrots with cashew ago blanco dressing
This is a recipe adapted from the classic Spanish chilled almond and olive oil soup and is delicious on roasted vegetables.
I change the nuts depending on what I have around.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 garlic clove roughly chopped
- 1 bunch baby (dutch) carrots trimmed
- 1/2 tsp ras el hanout (moroccan spice blend from delis)
- 1/4 tsp sumac
- 1/4 cup (60ml) robust extra virgin olive oil plus extra to serve
- micro red radish leaves to serve
- 75 g white bread crusts removed
- 115 g cashews roughly chopped
- 1/4 cup (60ml) sherry vinegar
- 1/2 cup (125ml) mild extra virgin olive oil
- Carbohydrate 0.9918 g
- Cholesterol 0 mg
- Fat 0.015 g
- Fiber 0.0629999971389771 g
- Protein 0.1908 g
- Saturated Fat 0.00267 g
- Serving Size 1 1 recipe (3g)
- Sodium 0.51 mg
- Sugar 0.928800002861023 g
- Trans Fat 0.00453 g
- Calories 4 calories
For ajo blanco, soak bread in water for 5 minutes to soften, then drain. Transfer to a blender with cashews, garlic, vinegar and mild olive oil.,With the motor running on high, gradually add 1/3 cup (80ml) cold water. Whiz for 30 seconds or until smooth. Set aside in a bowl until ready to serve.,Preheat the oven to 200°C. Grease and line a baking tray with baking paper.,Place the carrots in a bowl with spices and robust olive oil. Season, then toss to coat.,Transfer to the baking tray and roast for 40 minutes or until golden and tender.,Spread ajo blanco over a serving plate and top with carrots. Scatter with micro radish and drizzle with extra oil to serve.
