المكونات
- Carrots 1kg, peeled
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Salted Butter 1 tbsp
- Fennel seeds ½ tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Quinoa 300g
- Chicken stock 600ml
- Yoghurt 2 tbsp
- Dukkah 2 tbsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Roasted carrots with fennel and quinoa dukkah
Middle Eastern 15 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Toss the carrots with olive oil, butter, fennel seeds, salt and pepper. Spread onto a roasting tray and roast for 30 minutes until tender and caramelised.
- Meanwhile, toast the quinoa in a dry saucepan until lightly golden and fragrant. Add the chicken stock and cook according to the packet instructions until tender.
- Spread the quinoa onto a serving platter. Arrange the roasted carrots on top. Mix the pan juices with the yoghurt and spoon over the carrots.
- Finish with dukkah.