12/02/2019Bites - Appetizers and starters

Toasted brioche with smoked carrots and herb cream

Name: Toasted brioche with smoked carrots and herb cream
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 10 pcs.
Cuisine: Vegan
Ingredients: 200 g all-purpose flour; 8 g fresh yeast; 50 g sugar; 1 pinch salt; 30 g coconut oil; 135 mL plant-based milk; 3 carrots; 10 drop liquid smoke; 1 tbsp sesame oil; 1 tbsp maple syrup; 2 tbsp teriyaki sauce; 200 mL plant-based yogurt; 0.25 bunch chives; 1 tsp olive oil; salt; pepper

For hosting Christmas Blender-free Autumn / Winter

For: 10 pcs.Difficulty: EasyPreparation: 45 minCooking: 50 minRest: 2h30

Finally, a bit of Christmas spirit around here! You'll excuse the slightly late start of all the festive chitchat on the blog, but we're just too busy with the construction of our future store :) By the way, you can follow that on the social media pages of Muscade grocery store!

This year, I've been focusing quite a bit on Christmas appetizers, since we already have a ton of Yule log, Christmas roast, cookie recipes and so on. And that's great because that's the theme of the Advent calendar of recipes organized by the Echos Verts blog!

So, here's my first participation, and see you on December 17th for my second Christmas appetizer recipe.

If you're making these little toasted brioche, herb cream, and smoked carrots for the holidays, here's what can help you get organized:

The brioche can be frozen raw after shaping into a dough.
The smoked carrots will keep for 5 days in the fridge in a container.
The herb cream will keep for 4 days in the fridge in a jar.

Servings

Ingredients

Cups

For the brioche

-all-purpose flour 200 (g)
-fresh yeast 8 (g)
-sugar 50 (g)
-salt 1 (pinch)
-coconut oil 30 (g)
-plant-based milk 135 (mL)

For the smoked carrots

-carrots 3
-liquid smoke 10 (drop)
-sesame oil 1 (tbsp)
-maple syrup 1 (tbsp)
-teriyaki sauce 2 (tbsp)

For the herb cream

-plant-based yogurt 200 (mL)
-chives 0.25 (bunch)
-olive oil 1 (tsp)
-salt
-pepper

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Steps

Warm the plant-based milk slightly and dissolve the active dry yeast in it.
Mix the flour, sugar, and salt together. Pour in the plant-based milk and melted coconut oil.
Knead for 5 minutes, then let rise for 1h30.
Degass the dough and shape it into a long loaf.
Place it on a baking sheet lined with parchment paper. Allow it to rise for 1 hour.
Bake at 180°C (356°F) for 20 to 25 minutes.
Prepare the smoked carrots: Peel the carrots. Grate long strips using a vegetable peeler.
In a small ovenproof dish, mix the teriyaki sauce, maple syrup, oil, and liquid smoke with 50 mL of water. Add the carrots and mix well.
Bake for 30 minutes at 180°C (350°F). The carrots should have thoroughly absorbed the marinade's flavor and the liquid should be evaporated.
Prepare the herb cream: Finely chop the chives. Mix them with the yogurt, olive oil, salt, and pepper.
When serving: Slice thick pieces of brioche.
Toast them in a pan with just a tiny bit of oil.
Serve it with smoked carrots and cream.