Carrots and almonds go so very well together, as do fresh sage leaves and garlic. My purpose was to make a spread that we could have for breakfast on rye bread, and it came out exactly how I wanted: cooking the garlic mellowed down its sharpness, and the overall taste is pretty mild and buttery, with a wonderful peppery kick from the sage.
This spread thickens a bit in the fridge, and is wonderful with the Finnish hapankorppu – very thin and very sour rye bread that has been dried. For extra smooth results, the almonds could be soaked overnight, or even cooked in a little bit of water.
- 100 g almonds, lightly toasted
- 1 medium carrot, sliced
- 1 big clove garlic, sliced
- 3-4 tablespoons plain soy yoghurt
- 4 large sage leaves
- 1/2 teaspoon salt, or more to taste
I started by toasting the almonds until they were just a little brown, and set them aside to cool. Then I placed the carrot slices and the garlic in a small cooking pot, added just enough water to cover them, and cooked until the carrots were very soft. Then I placed the carrots and the garlic in a fine sieve and rinsed them with cold water to cool them down a little bit.
Now, I placed the carrots and the garlic, almonds, sage leaves, salt, and 3 tablespoons of soy yoghurt in our mini food processor, and processed them for about 5 minutes. I checked the spread and decided it needed a bit more soy yoghurt, so I added one tablespoon more of it, and continued processing until the spread was very very smooth and light orange in color. It might need even more soy yoghurt if the texture is still grainy at this point.
This is how my almonds looked after toasting.