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Carrot & caraway crackers

If you're catering for vegans at a party, make these easy carrot canapés that everyone will love. Top with a sprig of dill and a vegetable crisp to impress

  • Prep: 20 mins
    Cook: 15 mins
  • Makes 20
  • Easy
  • Makes 20
  • Easy
  • Calories 60
  • Carbohydrates 7
  • Saturated Fat 1
  • Sugar 2
  • Protein 1
  • Fat 3
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 60
  • Carbohydrates 7
  • Saturated Fat 1
  • Sugar 2
  • Protein 1
  • Fat 3
  • Fibre 1
  • Salt 0.1

Ingredients

  • 2 tbsp olive oil
  • 1 shallot, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 tsp caraway seeds
  • 400g carrots, roughly chopped
  • 300ml vegan vegetable stock
  • 20 crunchy vegan crackers (such as an olive oil toast)
  • ½ small pack dill, leaves picked, to serve
  • 20 veg crisps (we used a small bag of Tyrells), to serve

Method

  1. 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. 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. 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.

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