HOMEMADE CEZERYE – CARAMALISED CARROT PASTE DELIGHT WITH NUTS
Being campers and always looking for a easy healthy snacks this really ticket all the boxes. We already ate up one half.
- 3 medium to large carrots (app. 400 g), cleaned and grated
- 200 g / 1 cup white sugar (or 1 ¼ cup brown sugar)
- 50 g walnuts, chopped into small pieces
- 250 ml / 1 cup water
- 50 g / ⅓ cup desiccated coconut flakes to decorate
- Bowl of water to shape cezerye squares or balls
Place the grated carrots, ½ cup water and sugar in a wide, heavy pan.
Cook over medium heat, uncovered, stirring often. Cook this way for about 30 minutes or until all the liquid evaporated.
Stir in the rest of the ½ cup water and cook again on medium heat, stirring continuously (carrots also release their own juice, therefore I prefer to add the liquid a step at a time so that the carrots won’t become mushy).
Cook the carrots until all the juice evaporated and they are softened, this should take another 30 minutes. Using your stirring spoon, mash the cooked carrots to turn into a thick, chunky paste. At this point, they should also thicken, start to caramalise and get sticky (you can take a little bit between your fingers to test whether it sticks or not). Turn the heat off.
Stir in the chopped walnuts to the carrot paste and mix well. Again using your stirring spoon, blend them all well and turn into a thick paste.
Cover a small rectangular dish or tray with parchment paper. Spread the carrot paste evenly and tightly, making sure they stay intact, with a height of 1,5 cm.
Cover with a cling film and rest the mixture to settle for 2 hours in fridge.
After 2 hours, start shaping the carrot paste. Wet your knife and cut into small squares.
Spread the desiccated coconut flakes on a dry surface and coat the carrot balls or squares with the flakes to coat all over.
Cezerye is ready to serve. Cezerye keeps well in an air tight container for a week
Recipe posted and photo: Nicolette Papas
