Oven-roasted carrots with a probiotic coconut sauce made with Mūn Ginger Kombucha (apple-ginger). A vegetable, dairy-free dish, ready in 45 minutes. The kombucha provides the acidity that vinegar or lemon gives in other recipes, and adds live cultures to the sauce.
About this recipe
This is a warm side dish: whole carrots baked with a spice blend, served with a creamy coconut milk and cashew sauce fermented with ginger kombucha. It works as an accompaniment to meat, fish, or pulses, and also as a main vegetable dish if served with quinoa or couscous. Total time: 45 minutes. Servings: 4. Difficulty: low.
Ingredients (4 servings)
For the carrots:
- 1 bunch of tender carrots (about 600g) with their green tops trimmed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon sea salt
- Freshly ground black pepper
For the probiotic coconut sauce:
- 250g raw cashews, soaked for 1 hour in warm water
- 1 can (400ml) full-fat coconut milk
- 1 cup (240ml) Mūn Ginger Kombucha
- 1 slice (2cm) peeled fresh ginger
- 1 teaspoon sea salt
- Juice of 1 lime
- Zest of 1 lime
- A generous handful of chopped fresh coriander
Step-by-step preparation
- Preheat the oven to 180 ºC, top and bottom heat.
- Wash the carrots and peel them only if the skin is fibrous. Dry them well.
- In a bowl, mix the olive oil, cumin, ground coriander, paprika, salt, and pepper.
- Spread the mixture over the carrots and massage with your hands until fully coated.
- Place them on a baking tray, spaced apart. Bake for 30-35 minutes until tender and golden, turning them halfway through cooking.
- While they are baking, drain the soaked cashews.
- In a blender, add the cashews, coconut milk, the Mūn Ginger Kombucha, ginger, salt, and lime juice.
- Blend for 2-3 minutes at high speed until you get a smooth and creamy sauce, without lumps.
- Transfer the sauce to a bowl, add the lime zest and chopped coriander. Mix with a spoon.
- Serve the hot carrots on a bed of sauce or drizzle it over them. Garnish with fresh coriander and a trickle of oil.
Timings
- Preparation: 15 minutes (plus 1 hour for soaking cashews)
- Cooking: 30-35 minutes
- Active total: 45 minutes
- Servings: 4
Why Ginger Kombucha in the sauce
The sauce contains Mūn Ginger Kombucha (apple-ginger variety) for three specific reasons:
- Natural acidity. Replaces vinegar or lemon juice without masking the coconut.
- Harmony with spices. The ginger in the kombucha enhances the cumin and coriander in the carrots.
- Live cultures. By not heating the sauce, the kombucha retains its fermentation bacteria and yeasts.
Important: do not boil the sauce. Heat above 40 ºC inactivates microorganisms. Serve it cold or at room temperature over the hot carrots.
Variations
- Spicier: add 1/4 teaspoon of cayenne pepper to the spices or a small piece of fresh chilli to the sauce.
- Nut-free: replace the cashews with 200g of silken tofu. The texture will be slightly looser.
- With harissa: replace the cumin and coriander with 1 tablespoon of harissa for a North African flavour profile.
- Main dish: serve over cauliflower couscous or quinoa with roasted chickpeas.
- Another Mūn kombucha: with Natural it is more neutral; with Hibiscus it adds a pink tone and floral notes.
- Grilled: finish the carrots for 2 minutes under the grill for grill marks.
Common mistakes
- Carrots piled up on the tray. They steam instead of roast. Separate them and use a large tray.
- Not soaking the cashews. The sauce will be grainy. One hour in warm water is the minimum.
- Heating the sauce. It loses live cultures. Prepare it cold and serve over the hot carrots.
- Over-salting the carrots. The sauce already contains salt; balance at the end.
Frequently asked questions
Can I prepare the sauce in advance?
Yes, up to 48 hours in the fridge, in a sealed jar. Stir before serving.
Will any kombucha work?
Any unpasteurised Mūn kombucha will work. Ginger is the best combination with these spices.
Is it suitable for vegans?
Yes. It contains no animal products.
How long does the sauce last?
2-3 days in the fridge. Fermentation remains active: it may become more acidic over time.
Can I freeze the roasted carrots?
It's best not to. They lose texture. The sauce also doesn't freeze well due to the coconut milk.
When to serve them
As a side dish for lamb, roasted chicken, or oily fish. As a vegetable starter for a dinner. In healthy meal prep menus for the week (carrots last 3 days in the fridge, the sauce too). On a cold summer buffet table, with the sauce on the side.
Other recipes with Mūn kombucha
Original recipe by Cristina Manyer.
