Spiced roast carrots & hazelnuts with silky butterbean mash
A colourful side dish suitable for vegans
Servings: 4
Ingredients
- 1 tsp coriander seeds
- 1/2 tsp black pepper
- 12 small carrots, halved
- 45 ml olive oil
- 45 ml water
- 2 tsp agave or maple syrup
- 50 grams blanched hazelnuts, halved
- sea salt flakes to taste
- flat leaf parsley, finely chopped
- For Butterbean mash:
- 90 ml olive oil
- 1 lemon, zest plus a squeeze of juice
- 1 tbsp coriander seeds
- 3 spring onions, thinly sliced
- 2 fat cloves garlic, finely grated
- 700 gram jar butterbeans (or 2 x 400g tins) drained and rinsed
Instructions
- Preheat the oven to 180 C fan/200 C/gas 6. Lightly grind the coriander seeds and black peppercorns in a pestle and mortar, then add them to a medium roasting tin along with the carrots, olive oil, water and 1/2 teaspoon salt. Cover with foil, then roast in the oven for 40 minutes.
- After 40 minutes, remove the foil, drizzle the carrots with the agave or maple syrup, then return to the oven for a further 15 minutes to reduce the liquid and get some colour on the carrots. Put the hazelnuts on a small baking tray and pop them into the oven at the same time to toast.
- Meanwhile, put the olive oil, lemon zest, coriander seeds, spring onions and garlic into a small frying pan and warm through over a low heat for 5 minutes - you're not aiming to get any colour on the garlic, so keep the heat down.
- Put the butterbeans and the infused oil, spring onions etc, into a high-speed blender or food processor and blitz until very smooth. Add a squeeze of lemon juice, then taste and adjust the salt if needed. warm the mash and spoon into shallow bowls, topped with the roasted carrots. Scatter the carrots with a little sea salt, the toasted hazelnuts and flat-leaf parsley and serve warm.