Carrot Bites and Guacamole
A surprisingly tasty finger food that pairs fresh carrot sticks with a creamy avocado guacamole. The dish is bright, crunchy, and perfect for parties or as an appetizer. Spoonsparrow brings you a simple yet elegant recipe that balances the mild sweetness of carrots with the zesty kick of lime and chili.
Ingredients
- 1 small green chili pepper
- 0.5 bunch coriander
- 2 Avocados
- 1 Lime (juice)
- 4 tbsp crème fraîche
- Salt
- black pepper (freshly ground)
- 2 tbsp cream cheese
- 2 tbsp crème fraîche
- Salt
- white pepper
- 1 tbsp Lemon Juice
- 2 carrots
- 4 blue grapes
- 4 green olives (filled with paprika)
- 5 organic carrots
- 5 peeled almond kernels (halved)
Instructions
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1.
Wash the chili, cut it in half lengthwise, remove the seeds and finely dice the flesh. Rinse the coriander leaves, shake dry, and chop finely. Halve the avocados, peel them, remove the pits, and separate the flesh from the skin. Blend with lime juice and crème fraîche until smooth. Mix in the diced chili and chopped coriander, then season the guacamole with salt, pepper, and cayenne pepper. Transfer to a bowl, cover, and refrigerate.
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2.
Whisk together cream cheese and crème fraîche, seasoning with salt, pepper, and lemon juice. Fill a piping bag fitted with a small nozzle and chill.
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3.
Peel the carrots and slice them into 1–2 cm thick rounds. Blanch in boiling salted water for about 3 minutes, then drain, shock in cold water, and pat dry thoroughly. Wash the grapes, let them drain, and halve them. Drain the olives and also halve them. Arrange the carrot rounds on a plate, dab the surface with paper towels to remove excess moisture, and pipe a small amount of cream cheese mixture onto each round. Garnish with grapes and olives.
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4.
Wash the remaining carrots thoroughly, trim off thick ends and root tips. Near the tip, level a nail‑size area, lightly carve the carrot, and insert a half almond as a “fingernail” (glue with leftover cream cheese if needed). Stick the carrot fingers into the guacamole and serve.
