Ingredients (serve two)
Roasted carrots:
– 15 thin carrots (I used a variety called Sweet Kingdom carrots)
– 1 tbsp neutral flavour oil
– pinch sea salt
Butterbean and parsnip purée:
– 1 medium parsnip
– 100g butterbeans
– 5 tbsp runny tahini
– 2 tsp nutritional flakes
– pinch sea salt
Pistachio crumble:
– 50g gluten free bread crumbs (or 50g gluten free baguette which can be blended in a food processor to make breadcrumbs)
– 2 tbsp pistachio
– 1 tsp smoked garlic flakes
– 2 tsp olive oil
Mint and mustard vinegar:
– 1/2 cup apple cider vinegar
– 1/2 tbsp agave syrup
– 1/2 tsp mustard seeds
– 1 sprig mint
1) To make the roasted carrots, preheat the oven to 180°C. Wash the carrots but keep the skins on. Rub the oil and salt onto the carrots and then place them onto a baking tray. Put the tray into the oven on a medium rack and roast for about 1 hour 20 minutes or until soft.
2a) To make the purée, peel and chop up the parsnip and place them in a sauce pan filled with boiling water. Add the butterbeans into the pan as well and bring the water to a boil at high heat. Lower the heat and let it simmer for 10 minutes or until the parsnip is soft enough to mash.
2b) Drain the parsnip and butterbeans and purée them using a hand blender. Add the tahini and nutritional yeast. Keep blending until it is a smooth consistency. Finally add some salt to taste.
3) To make the pistachio crumble, roughly chop up the pistachios and then place them into a bowl with the breadcrumbs and smoked garlic flakes. Add the olive oil and mix until the breadcrumbs are coated. Place them under a 190°C grill for 5 minutes, checking that it doesn’t burn.
4) To make the vinegar, pour the apple cider vinegar and agave syrup into a sauce pan and bring to a boil. Crush the mustard seeds in a pestle and mortar and place them with the mint into the liquid. Let it infuse for 30 minutes.
5) Plate up by layering each element like a lasagna and dribble the vinegar onto the stack as a final touch.
Flora's Fodder 