Description
A creamy, hearty bowl of amaranth topped with sweet carrot purée, caramelized onions, and a sprinkle of fresh herbs—comfort food that’s both nourishing and flavorful.
Ingredients
Scale
- 1 cup amaranth, rinsed
- 2 cups vegetable broth (or water)
- 1 cup coconut milk (or heavy cream)
- 2 large carrots, peeled and chopped
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- In a medium saucepan, combine amaranth and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until liquid is absorbed and amaranth is tender.
- While amaranth cooks, prepare the carrots: place chopped carrots in a small pot with water, bring to a boil, and cook until very tender, about 15 minutes. Drain and transfer to a blender with a splash of cooking water and blend until smooth. Season with salt and pepper; keep warm.
- In a large skillet, heat olive oil over medium heat. Add onions and a pinch of salt; cook, stirring occasionally, until deeply golden and caramelized, about 20 minutes. Stir in balsamic vinegar and maple syrup (if using); cook for 1 more minute.
- Once amaranth is cooked, stir in coconut milk and simmer over low heat for 5 minutes until creamy. Adjust seasoning.
- To serve, spoon creamy amaranth into bowls. Top with a generous swirl of carrot purée, a pile of caramelized onions, and a sprinkle of fresh parsley.
Notes
For a vegan version, use maple syrup instead of honey. You can substitute the coconut milk with any non-dairy milk, but the creamy texture may change slightly. Leftover amaranth can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Calories: 420 kcal
- Sugar: 12 g
- Fat: 18 g
- Carbohydrates: 55 g
- Protein: 9 g