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.
Catch up on the latest sustainability news: Philadelphia Zoo welcomes two feline arrivals. Rory, a…
New bundled service offers residents discounted composting and recycling options to keep waste out of…
Catch up on the latest sustainability news: PA lawmakers propose controversial funding structure for SEPTA.…
The upper portion of the watershed is ready to be discovered Ask any Philadelphian to…
City crews say they’re taking care to preserve trees during road repairs, but advocates argue…
Catch up on the latest sustainability news: Newly renovated playground and basketball court in Port…