Blanched Carrots with Pomegranate and Pine Nuts: Vibrant Easter Brunch Side Dish

Elevate your Easter menu with this expert-approved recipe for blanched carrots topped with pomegranate seeds and toasted pine nuts. As seasoned culinary professionals, we've curated standout dishes perfect for the season's celebrations.

Brunch is the ultimate mealtime hybrid—ideal for blending savory and sweet flavors in a relaxed setting. Originating in Britain and refined by Australia's laid-back food scene, it's a favorite among chefs. Our Crisp chef Gies mastered it during time Down Under.

Read also: 'Scrambled eggs for Easter breakfast'

Ingredients

Serves 4 | Prep time: 20 minutes

• 8 carrots
• 150 g pomegranate yogurt
• 75 g pine nuts
• 1/4 pomegranate, seeds only
• 2 tbsp honey mustard dressing
• Parmesan cheese

Preparation

• Preheat the oven to 160°C.
• Bring a pan of salted water to a boil. Peel the carrots, reserving some fronds. Blanch carrots for 4-5 minutes.
• Toast pine nuts in the oven until golden, 8-12 minutes.
• Halve the pomegranate and tap out seeds with a spoon. Rinse to remove pith, then mix seeds with honey-mustard dressing and reserved fronds.
• Spoon pomegranate yogurt into bowls, top with carrots, drizzle with dressing, sprinkle pine nuts, and finish with grated Parmesan.

Recipe and image: Crisp

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