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Creamy Amaranth with Carrot Purée & Caramelized Onions

A comforting and nutritious dish made with creamy amaranth, sweet carrot purée, and caramelized onions, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Amaranth
  • 1 cup amaranth
  • 3 cups vegetable broth (or water) Can substitute with water
  • 1/4 cup heavy cream Can be substituted with coconut milk for a dairy-free version
  • Salt and pepper To taste
For the Carrot Purée
  • 3 large carrots, peeled and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon honey (or maple syrup for a vegan option)
  • Salt To taste
  • a pinch nutmeg Optional
For the Caramelized Onions
  • 2 medium onions, thinly sliced
  • 2 tablespoons butter (or olive oil for a vegan option)
  • a pinch salt
  • a sprinkle black pepper

Method
 

Cooking the Amaranth
  1. Rinse the amaranth under cold water and combine it with vegetable broth and a pinch of salt in a medium saucepan.
  2. Bring to a boil, cover, and let it simmer on low heat for about 20 minutes until fluffy.
Making the Carrot Purée
  1. Boil chopped carrots in a pot with enough water to cover them until tender (around 10-15 minutes).
  2. Drain and blend with olive oil, honey, salt, and nutmeg until smooth.
Caramelizing the Onions
  1. Melt butter in a large skillet over medium heat and add the sliced onions.
  2. Sprinkle with salt and black pepper, and cook slowly until golden brown and sweet (about 10-15 minutes).
Final Assembly
  1. Stir in the heavy cream (or coconut milk) into the cooked amaranth and season with salt and pepper.
  2. Serve on plates topped with carrot purée and caramelized onions.

Notes

Don’t worry if your carrot purée looks lumpy; just make sure it’s tasty. Add greens for extra nutrition, and feel free to experiment with spices for added flavor.