We experience certain flavours and tasting experiences in a cup, but we can create a whole new tasting experience with coffee. This recipe is adapted from Daniel Patterson's Restaurant in San Francisco's North beach. If you love sweet, smokey, and earthy, you're going to love this.
This recipe roasts carrots on a bed of coffee beans, which warms gently, helping to release the oils of the carrots. The coffee aromas infuse the carrots. The end result of this dish was beautiful crispy vegetables, with a delicate, earthy and smokey aroma.
The flavours are subtle, and it's a fun recipe to try, due to the ease. We hope you enjoy this beautiful savoury recipe. I used dutch carrots, for their thinness and added some parsnips and onion shallots. I suggest chopping vegetables and serving in a green salad with rocket, or serving as a side to red meat.
Coffee Roasted Vegetables
- Two bunches of dutch carrots
- any other vegetables you have on hand
- 1 cup of coffee beans
- 1 teaspoon Paprika
- 1 teaspoon Tumeric
- pinch of salt flakes
- 2 tablespoons Olive oil
- 1 tablespoon of any mustard on hand (I used french mustard)
- 1 tablespoon of yoghurt
- 2 dashes of white wine vinegar
- 1 teaspoon (or more) of peri peri sauce
- 1 teaspoon of water
1. Preheat oven to 180c on fan-forced
2. Choose a large baking tray and pour 1 cup of coffee beans into the tray
3. Mix spices and add oil in a large boil
4. Add vegetables to bowl, toss and coat
5. Place vegetables over coffee beans
6. Cook for 30-40 minutes, until you can poke a fork through or to your liking.
1. Mix all ingredients together with a fork or little whisk until a smooth and creamy consistency