Roasted Allspice Carrots with Sauerkraut Puree

Ok so you know how I said I was going to cover all this food at Treefort Music Fest this year? No, that's cool. Well I did say that and my coverage fell flat. Mainly because I didn't really eat. I was definitely too busy experiencing new music, playing shows, meeting musicians I admire, and attempting to entertain the 9 people that were bunking with us for 5 days to worry about eating.


I am grateful for the food I did receive though: Friday morning I made a big pot of aloo gobi for the guests (it lasted about 10 minutes). Saturday ChefMom made the most bomb burritos for the artist lounge (I may have had 2 1/2). Sunday she also catered the showcase my band had the honor of playing (once people saw food it was gonzo - luckily all the bands and staff were able to eat before the food apocalypse). Little food accompanied little sleep. I'm pretty sure I got a total of 12 hours of sleep over 5 days (worth it by the way).

What my 5 day experience wasn't lacking was good vibes, love, great music, strong community, and booze. Which I guess segues into the recipe maybe? Nope.

After 5 days of all that I wanted to make a light meal filled with good vitamins and that made my body feel loved. So here we are - um - it's really tasty you should try it out.

This makes a lot of puree and it didn't all get ate; the next night BandMan made a delcicous soup by mixing veg broth and the puree together, roasting off some veggies, and cooking some rice. He put the rice and roasted veggies in the middle of a bowl and then poured the sauerkraut broth over top (scroll to the bottom to see a picture), it was so delicious.





4 tbsp olive oil, divided
1 tbsp of your favorite steak seasoning blend
2 tsp cooking sherry
1 1/2 tsp salt
1/2 tsp allspice
2 garlic cloves
2lbs carrots
2 c chickpeas
3/4 c sauerkraut

2 tsp dill
2 tbsp brown mustard
1 tsp pepper

  1. Preheat dat oven to 350
  2. After you combine 2 tbsp olive oil, steak seasoning, sherry, salt, allspice, and 1 of the garlic cloves, toss the carrots until they're covered real good. Pop them in the oven and let them roast until you're ready to eat.
  3. Put the remaining ingredients (including the 2 tbsp olive oil and that extra garlic clove that got left behind) in your blender, or food processor, to party. Everybody at the party is going to get ripped and decide it should be a costume party. When everyone puts on their best "hummus-like" costume, the party's over!
  4. Spread that puree on a plate and lay some carrots on top. I topped mine off with a drizzle of sauerkraut juice, sesame seeds, and extra dill; but you do what you want.



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