Are you looking for tasty recipes for Easter? We have collected delicious recipes for you in the coming days. How about these blanched carrots with pomegranate and pine nuts for Easter brunch?
What a find, the brunch. Too late for breakfast, too early for lunch, but just in time for a casual mix of savory and sweet dishes. Originally a British find, and perfected by the relaxed Australians. Crisp chef Gies went 'down under' for a while and saw the art from them.
Read also: 'Scrambled eggs for Easter breakfast'
Ingredients
For 4 people, preparation time 20 minutes
- 8 carrots
- 150 g pomegranate yogurt
- 75 g pine nuts
- 1/4 pomegranate, only the seeds
- 2 tbsp honey mustard dressing
- Parmesan cheese
Preparation
- Preheat the oven to 160 degrees.
- Bring a pan of salted water to the boil. Peel the carrots. Pick some leaves from the foliage and save them for later. Boil the carrots in 4 to 5 minutes.
- Toast the pine nuts in the oven until golden brown, about 8 to 12 minutes.
- Cut the head off the pomegranate and break or cut open the segments. Strike the bottom of the pomegranate with the back of a spoon and collect the seeds in a bowl. Add some water so that the shells float to the top. Throw it away and drain the kernels. Mix the seeds with the honey-mustard dressing and the reserved foliage.
- Put some pomegranate yogurt in a bowl and place the carrots on top. Pour over the pomegranate dressing, sprinkle with pine nuts and serve with grated Parmesan cheese.
Recipe and image:Crisp
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