Carrot Marmalade with Fruit, Yogurt and Quinoa Bowl

Carrot marmalade

At Molly’s Rise and Shine in New Orleans, chef Mason Hereford’s carrot marmalade yogurt breakfast bowl is bright, sunny, and flavorful.

The first time I tasted it, I knew that I had to create this sunny condiment in my own kitchen. The contrast of the naturally sweet carrots with the tart Greek yogurt, balanced with the berries and orange segments and nutty granola was a perfect way to start the day.

This recipe is easy and even easier if you have a food processor with a grater attachment. If not, it may take you a little longer, but it is well worth the effort.

Grate the carrots and the apple. then place them in a heavy-bottomed saucepan. with all of the spices, lemon, and sugar. The cardamon adds an herbal warmth to the marmalade that is a little minty or piney and fruity. The star anise is sweet and spicy and has a mild licorice taste.

Grate one lemon and add the zest to the mixture. The lemon juice provides acid and a balance to the sweetness of the apples, carrots, and sugar.

Once the carrots and spices have cooked until tender, and the flavors have mingled, the mixture can be pureed until smooth. If the marmalade is not sweet enough, you can opt to add honey to taste. I found that it is sweet enough with the sugar and from the natural sweetness of the carrot and the apple.

If the marmalade is too thick, add water, a tablespoon at a time, until it is smooth and can be drizzled over the yogurt.

To make the breakfast bowl, spoon the yogurt into a bowl and drizzle with the carrot marmalade. Swirl it gently into the yogurt. Then add more marmalade if needed. At Molly’s the chef garnishes the bowl with mandarin or orange segments, blueberries, and granola.

I like to garnish the bowl with a mixture of berries, nuts, and cooked red quinoa. Wishing you a sunny day!

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