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|15 mins||45 mins||4 Adults|
Serve as a a starter or a canapé - perfect vegan dish!
Recipe by The Devilled Egg | The Online Cookery School.
Preheat the oven to 200C
Wash and peel the carrots, then rub with the salt and 2 tbsp of smoked rapeseed oil
Bake for 45 minutes
Remove from the oven and leave to cool slightly
Using a peeler, cut into thin strips and place in a bowl
In a blender, combine another 2 tbsp of smoked rapeseed oil with the mustard, peppercorns and half the dill.
Blend until combined, then pour over the carrot slices and leave to marinate for at least an hour
Slice the onion into half rings, then combine with the syrup and vinegar
Leave to marinate until you are ready to assemble
Arrange the carrot slices on a plate, or on thin slices of toast
Top with the pickled onion and sprinkle with chopped dill, then serve