Carrot & pomegranate
Honey glazed carrots is a classic but since our little ones can't eat honey, we have a nice alternative. Pomegranate seeds are packed with antioxidants and even have anti-inflammatory effects. Their sweet taste makes it a good replacement for honey in this dish.
Ingredients for 1 portion
Preparation
Peel the carrots and chop off the ends. Chop the carrot into medium sized pieces.
Steam or cook the carrots in boiling water. Make sure they are well cooked and nice and soft. Drain them but save the cooking liquid.
Blend the carrot together with the pomegranate seeds until you get a smooth puree. You can add some cooking liquid to make it less thick.
Also joining the table?
Instead of making a puree, peel the carrots but leave them whole. Cook them in a pan with about 1 cm of water, so they steam and start to caramelise. Finish with some maple syrup, salt, pepper and pomegranate seeds. Optional: drizzle some pomegranate molasses on top.
