Carrot Skin Dukkah by Conor Spacey
| Serves: 4 | Course: Accompaniment | Machine: Food Processor | Total time (min.): 55 |
Conor’s carrot skin dukkha is a fantastic recipe to use up vegetable skins and leaves you with a great seasoning to finish and season dishes with. Typically consisting of herbs, nuts and spices, dukkah originates from Egypt and Middle Eastern culture.
Ingredients
- 50g nuts – you can use any nuts here that you have in your cupboard, a great way to use ends of packets etc.
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tbsp sesame seeds
- 20g vegetable skins (works best with carrot, parsnip or even onion)
Tools
- MultiPro Express Weigh + Food Processor
Method
- Lay your carrot skins on a roasting tray and place in your oven at 50C for 30 minutes or until the skins are dried. Once cooled then place in your Kenwood blender and put on high speed until it’s chopped fine
- Increase your oven to 180C. Mix everything else together in a bowl then spread over another baking tray and cook for 8-10 mins until the dukkah looks toasted.
- Put the toasted nuts and seeds into your Kenwood food processor and pulse 2/3 times (you want them to be chopped but not smooth)
- Add in your toasted carrot skins and mix through by hand, place in a sealed container until needed.