Carrot & caraway crackers

buffet canapés caraway carrot christmas crackers make ahead nibbles vegan vegetarian

N/A

Makes 20

Source

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

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.