#bxllockdown Day 18
Vegan Week / Recipe 6
Carrots are a root vegetable that can be pleasing in savoury and as well as sweet dishes. This recipe is a perfect example of that. Traditionally it is made with milk biscuits but Belgian Speculoos makes a great replacement (and they are vegan). Another twist to the recipe is that I make it with 3 different types of carrots, instead of the traditional orange carrot. I think the yellow and the purple carrots add a depth of flavour and in the case of the purple one, a bit of colour too. It is easy and quick to make… just make sure you have enough time to chill it.
In this recipe we will make it two ways. One is a roulade, the other is balls. It all depends on your taste and time (roulade is less time consuming)
You can freeze this dessert to enjoy it at a later date.
Photo by DXT_91 on Pexels.com 
WHAT YOU NEED:
Serves 6-8 – Preparation time: 30 minutes – 1 hour for chilling
– 1 kg mixed colour carrots
– 1 cup of walnuts, chopped finely
– 1 tbsp margarine (or butter)
– 1 cup desiccated coconut
– 150gr Speculoos biscuits
– 3 tbsp sugar
– ½ tsp cinnamon
WHAT YOU DO:
1) Peel the carrots and grate them
2) Place the carrots and the margarine in a pan, mix well
3) Add the sugar and cook for about 15 minutes
4) Once the carrots have softened and the water had come out, add the speculoos biscuits
5) Mix well and cook for a couple of minutes
6) Finally, add the cinnamon and a ¼ of the walnuts, mix well
7) Take it off the heat and let it cool
FOR THE ROULADE
8) While waiting for it to cool, prepare a tray to make the roulade
9) Place cling film on the tray, covering all the surface and the sides
10) Now lay the carrot mix on the tray with a spoon. It should be about 1cm in height when all spread out on the tray. Flatten it as needed
11) Sprinkle ¼ of the coconut and ½ of the walnut on the mixture before beginning to roll it
12) Using the ends of the cling film gently roll the mixture inwards, achieving a roulade
13) Once you have rolled the entire mixture you can bind the ends to shape it like a sausage
14) Place it in the fridge to chill
15) When you are ready to serve, sprinkle the rest of the coconut and the walnuts over the roulade
16) Cut into 2 cm slices and serve and ENJOY!
FOR THE BALLS
8) Place all the carrot mix in a bowl
9) Place all the coconut in a bowl (optional – add the walnut, mix well)
10) Take a small amount in your hand, roll it in your the palm of your hand like you’re making meatballs
11) Once you achieve the shape you want, roll it in the coconut and set aside in a bowl to serve
12) If you chose to separate the walnuts from the coconut you can now add them onto the carrot balls
13) Serve with your favourite hot beverage and Enjoy!
Cigdem Sidney Ozdemircelik 