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Carrot Tarte Tatin with Orange Ginger Caramel and Pumpkin Vadoevan Hummus

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Carrot Tarte Tatin with Orange Ginger Caramel and Pumpkin Vadoevan Hummus

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Ingredients

500 gr Carrots
150 gr Sugar
50 gr Butter
1 cup fresh orange juice
2 cm fresh ginger
2 tbls soy sauce
700 gr pumpkin peeled and cored, I used butternut pumpkin / squash
2 tbsp / 1/8-¼ cup Lemon Juice epending on the sweetness of your pumpkin
1 garlic clove pressed
5 tbsp / ¼ cup + 1 tbsp tahini hulled
¼ tsp vadoevan
Mild olive oil
½ tsp Salt more to taste
2 tbsp chilli oil or extra virgin olive oil, to garnish
Features:
  • Vegetarian
  • Medium

Ingredients

Directions

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Best vegetarian starter!!!! Carrot tarte tatin with orange ginger caramel and pumpkin vadoevan hummus. Sweet sour umami en healthy comes together with this starter.

How to Make Carrot Tarte Tatin with Orange Ginger Caramel and Pumpkin Vadoevan Hummus:

  1. Slice the carrot 0.5 cm. Put the sugar in the pan and heat till the sugar caramelize.
  2. Put the carrots in and stir. Put the butter in and orange juice. Then put the rest of the ingredients into it and cook gently the carrots till you get a sirup.
  3. Peel the pumpkin and heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper.
  4. Cut your pumpkin into evenly sized pieces and coat in a little olive oil.
  5. Bake for about 30 minutes – until soft and lightly caramelised. Alternatively, you can steam your pumpkin instead.
  6. Transfer pumpkin to a blender and blend. Put gently the rest of the ingredients into the blender till it is smooth
Carrot Tarte Tatin with Orange Ginger Caramel and Pumpkin Vadoevan Hummus
Carrot Tarte Tatin with Orange Ginger Caramel and Pumpkin Vadoevan Hummus

 

Frederick van Emstede

Frederick is the winner of the 2018 MasterChef competition in the Netherlands and is currently a private chef at Tafel van Emstede.

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