Poached Purple Carrot & Roasted Apple Streusel Topping
by Siti Zawani
@ 16 Oct 2015
Poached Purple Carrot
80ml water
10ml lime juice
40g sugar
100g purple carrots, peeled, thinly sliced and cut into long strips
Roasted Apple
30g butter
20ml rum
100g apples, peeled and diced
80g carrots, peeled and diced
30g brown sugar
10g ground rosemary
360g Streusel topping
• For the poached purple carrot: Heat 80ml water, lime juice and sugar in a saucepan over a low heat until sugar has dissolved. Add in the sliced purple carrot strips and poach for about 5 minutes. Remove the poached purple carrot strips from the syrup and drain well. Repeat the same process two more times with a new batch of syrup.
• For the roasted apple: Heat the butter and rum in a frying pan over a low heat until butter has melted. Add in the diced apples and diced carrots and stir constantly until evenly coated with the melted butter. Add in the brown sugar and ground rosemary and roast until apples turn translucent.
• Roll a slice of poached purple carrot into a small cylinder and fill with the roasted apple cubes. Lightly pack the baked streusel topping on top of the roasted apple cubes. Serves 4
