Description
This nourishing bowl combines creamy amaranth, sweet caramelized onions, and silky carrot purée for a delightful meal.
Ingredients
Scale
- 1 tablespoon oil (any neutral oil)
- 1 large onion, thinly sliced
- Pinch of salt
- 4 medium carrots (about 1 pound)
- 2–3 cups vegetable broth
- 2 tablespoons light miso
- 1 cup amaranth
- 3 cups water
- 1/4 teaspoon salt
- To taste freshly ground black pepper
- Optional: toasted walnuts
- Optional: parsley oil or olive oil
Instructions
- Make the Caramelized Onions: Heat the oil in a skillet over medium heat. Add the sliced onions and sprinkle with a pinch of salt. Cook slowly, stirring often, until the onions turn deep golden and soft—about 15–20 minutes. Set aside.
- Prepare the Carrot Purée: Wash the carrots and peel only if desired. Slice them into 1/4-inch pieces and transfer to a saucepan. Pour in enough vegetable broth so the liquid reaches halfway up the carrots. Cover the pot, bring to a boil, then reduce to a simmer. Cook until the carrots are very tender, 10–15 minutes. Drain and reserve the cooking liquid. Add the carrots to a blender with the miso. Blend until smooth, adding small amounts of the reserved liquid until the purée is silky.
- Cook the Amaranth: Add the dry amaranth to a blender or food processor and pulse a few times until the grains are cracked (like coarse polenta). Warm a pot over medium heat and toast the cracked amaranth for 1–2 minutes. Pour in the 3 cups of water and stir in the salt. Bring to a boil, then simmer until it thickens and turns creamy—about 20 minutes.
- Combine & Heat: Stir the carrot purée into the cooked amaranth. Warm gently over low heat until everything is hot and fully combined. Taste and add more salt if needed.
- Serve: Dish up the creamy amaranth mixture and finish with a generous spoonful of caramelized onions, a drizzle of parsley oil (or olive oil), toasted walnuts, and a sprinkle of black pepper. Serve warm and enjoy a nourishing, flavorful bowl.
Notes
- This bowl is versatile; you can adjust the toppings based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is gluten-free and vegan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg