1 bunch of heirloom carrots, rinsed and cut in half
Instructions
You'll need: Large Pot, Blender, Bowl and Baking Sheet
Pre-heat oven to 350F. In a bowl combine almond meal (you can grind almonds in a blender if you can’t find this), oat flour, pepper, cumin, coriander, baking power + salt. Whisk together.
Starting with a tablespoon, add in tempered butter and mix gently by hand. Continue to add vegan butter by the tablespoon until it just comes together as a crumble – when you press it together in your hand it should stick together and crumble.
Place crumble on a parchment lined baking sheet and bake for 15 minutes, turning the backing tray 180 degree half way through cooking time. Remove from oven and let cool completely.
Instructions
In a pot, place large carrot, garlic and onion and cover with water. Boil until carrots are tender, like “baby food” tender.
Place in a blender with ¼ of vegan butter, blend on high until smooth. Adjust seasoning accordingly to your preference and let cool to room temperature.
Instructions
Heat grill up to about 500f (this can be done in a pan or an oven, but you will need to roast for longer at a lower temperature). Season carrots generously with salt and a brushing of oil, place cut side down on the grill.
Close lid and let carrots cook for 4-6 minutes, flip onto other side and repeat the process. They should be soft but still have a bit of texture to them.
On a plate, add three generous dollops of carrot puree in a triangle position and line carrots up evenly so there are no gaps between them.
Place almond crumble down, followed by cut cherries (I do 3 -5 of each cherry) followed by finishing salt to finish and some greens to add a splash of colour.
