Carrots stuffed with nuts
4 servings
30 minutes
Carrot stuffed with nuts is a vibrant dish of Georgian cuisine where simple ingredients transform into a gourmet treat. Sweet carrots, gently boiled, become the perfect shell for the aromatic nut filling. Walnuts, garlic, and cilantro create a rich flavor with a hint of spiciness enhanced by wine vinegar and spices. The history of this dish goes back centuries when Georgian housewives skillfully used nature's gifts to create simple yet memorable flavor combinations. Stuffed carrots can serve as an original appetizer on a festive table or a light, healthy snack that will surprise and delight guests with its refined aroma and texture.
1
Peel, trim, and wash the carrot. Then, use the tip of a small sharp knife to cut out the core without damaging its integrity. Place the carrot in boiling salted water and cook until soft (without overcooking). Let it cool by draining in a sieve.
- Carrot: 500 g
- Ground black pepper: to taste
2
Chop the onion and fry in vegetable oil. Add the core of the carrot. Stew until soft and cool.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
- Carrot: 500 g
3
Crush the nuts, cilantro, garlic, and salt.
- Walnuts: 65 g
- Coriander: 2 teaspoons
- Garlic: 2 cloves
4
Add sautéed carrots, peppers, and spices to the nut mixture, pour in wine vinegar, and mix well.
- Carrot: 500 g
- Ground black pepper: to taste
- Carnation: 0.5 teaspoon
- Wine vinegar: 1 teaspoon
5
Stuff the cooled carrots with this mixture, place on a plate, and sprinkle with dill.
- Dill: 1 teaspoon