My favorite kind of meal is a memorable one. If you’ve been to Vedge, the vegetable restaurant in Center City featuring locally-sourced and seasonal ingredients, you probably still fantasize about the courses you ate. I know I do! And while I’d love to dine at Vedge more than once a year, my wallet knows it’s best reserved for very special occasions.
I recently checked out the restaurant’s cookbook in hopes of replicating their irresistible flavors in my kitchen and was surprised at how approachable the recipes are! Out of the many I tried, the Spiced Little Carrots with Chickpea-sauerkraut Puree were my favorite. So good in fact, I have made it several times for guests and has always impressed.
This recipe is slightly adapted and comes from the Vedge cookbook, written by Rich Landau and Kate Jacoby. I recommend serving this with toasty slices of fresh, seeded rye bread. The combination of flavors will remind you of a Reuben, but way better for you!
Serves: 6 to 8
Carrots:
Chickpea-sauerkraut Puree:
For the carrots:
For the chickpea-sauerkraut puree:
1. While carrots are roasting, combine the chickpeas, sauerkraut and its juices, dill, mustard, garlic, olive oil, salt and pepper in a food processor. Process into a smooth, hummus-like consistency.
To serve, spread the bean puree onto a serving plate and arrange the carrots, either still warm or fully cooled, on top. Enjoy with fresh slices of bread.
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