Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, rainbow carrots with chicory and goats cheese - vegetarian. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Rainbow carrots with chicory and goats cheese - vegetarian is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Rainbow carrots with chicory and goats cheese - vegetarian is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have rainbow carrots with chicory and goats cheese - vegetarian using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Rainbow carrots with chicory and goats cheese - vegetarian:
- Take For the carrots
- Get 200 g rainbow carrots - cut the tops and tails off; if some are chunkier than others, cut then so they are all similar size but otherwise no need to chop
- Make ready 1 tbsp olive oil
- Take Couple of sprigs of fresh rosemary
- Get Salt and pepper
- Get For the chicory
- Get 1 chicory head
- Get some oil or butter or vegan butter
- Take Some extras for topping
- Prepare Dukkah
- Get Hazlenuts - toasted
- Get Goats cheese
Pour a little oil onto the carrots and sprinkle over the thyme. Rub the carrots in the oil and thyme then arrange them on top of the tart. Toss the carrots, seeds, chilli and garlic with a slug of oil and half the orange juice in a roasting tin. Dot with goat's cheese then sprinkle with the rest of the orange juice and the coriander and serve with salad or couscous.
Instructions to make Rainbow carrots with chicory and goats cheese - vegetarian:
- Preheat the oven to 200C.
- Put the carrots in a bowl with the oil and the rosemary. Season and mix together. Put on a lined baking tray and roast for about 30 mins until the carrots are tender.
- For the chicory - use a shallow pan with a lid. Cut the chicory head into quarters lengthways.
- Heat some oil or butter in the pan and then add the chicory. For the first few minutes, turn the chicory so it’s coated in the oil or butter. Then put lid on and cook on a low heat for about 20 mins. The chicory will caramelise slightly. It’s ready when the root end is tender.
- When everything’s ready, lay the chicory on the serving plate, put the carrots on top and then sprinkle the dukkah on top. Add the hazelnuts and goats cheese if you’re using. Enjoy 😋
Toss the carrots, seeds, chilli and garlic with a slug of oil and half the orange juice in a roasting tin. Dot with goat's cheese then sprinkle with the rest of the orange juice and the coriander and serve with salad or couscous. Remove them from the oven, drizzle with the honey and toss to coat them. Place the roasted carrots on a serving platter and top with the crumbled goat cheese, thyme and another drizzle of honey. Find a wide array of colorful vegetarian recipes featuring fresh carrots.
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