CARROT & CARAWAY CRACKERS

Carrot & caraway crackers image

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

Provided by Sophie Godwin - Cookery writer

Time 35m

Yield Makes 20

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium