Carrot Ketchup

This is no sugar bomb!

The recipe is from Chef Stephan Hentschel who cooks at Cookies Cream on Berlin. But as always I gave it my own twist.

Carrots are naturally sweet. Adding a bit of honey is enough to reach the sweetness you ate used to when having tomato ketchup. It works great with all kinds of BBQ meats, but cheese or veggie sticks are a good alternative. 

I served some of mine with a goat cheese roll I bought in France last week. The strong cheese flavour gets a mild counterpart.

Recipe for 500 ml:

150 g peeled carrots, 75 g peeled white onion, 1 clove of garlic

2 tbsp rapeseed oil, 1 tbsp runny honey

Pinch of allspice, ground coriander

5 g salt, pepper, chili flakes

1/4 tsp mild curry powder, 1/2 lemon

15 ml apple cider vinegar,

200 g chopped canned tomatoes

Grate carrots and onion, chop garlic. Saute it in oil a bit and add joney and spices. Zest of 1/2 lemon and vinegar. Put a lid on the pot and on medium low cook fir 10 mon. Add the canned tomatoes. Use a stick blender and make the mix into a ketchup. 

Use sterilized jars and fill the hot ketchup in. Store in the fridge.