Roasted carrots with spiced pumpkin seeds, peaches and crème fraîche

“Carrots simply roasted with honey or agave syrup and some herbs is pretty much carrot heaven,” says chef Rob Howell.

“The peaches are a lovely addition, but you could also use apricots, pears or if you wanted something a little more exotic, kimchi.”

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Nutrition Facts

Roasted carrots with spiced pumpkin seeds, peaches and crème fraîche

Amount Per Serving

Calories 949 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 12g

Cholesterol 13mg4%

Sodium 219mg10%

Potassium 1364mg39%

Carbohydrates 152g51%

Fiber 11g46%

Sugar 133g148%

Protein 12g24%

Vitamin A 43846IU877%

Vitamin C 25mg30%

Calcium 164mg16%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Roasted carrots with spiced pumpkin seeds, peaches and crème fraîche

Fancy carrots

Prep Time22 minutes mins

Cook Time25 minutes mins

Total Time47 minutes mins

Course: starter

Cuisine: British

Servings: 4 people

Calories: 949kcal

Author: Rob Howell

Equipment

• Baking tray
• Saucepan

Ingredients

For the spiced pumpkin seeds:

• 100 grams pumpkin seeds
• 1 pinch paprika
• 1 pinch allspice
• 1 pinch ground coriander

For the pickled carrot:

• 1 carrot sliced thinly with a mandolin

For the pickled liquid

• 600 ml white wine vinegar
• 400 ml caster sugar
• 300 ml white wine

For the roasted carrots:

• 16 carrots green tops discarded
• 6 thyme sprigs
• 6 rosemary sprigs
• 2 bay leaves
• 3 garlic cloves crushed
• 3 tbsp runny honey or agave syrup
• 3 tbsp rapeseed oil
• Juice of 1 orange
• 2 peaches destoned and sliced, to serve
• 100 grams crème fraîche to serve
• Fennel fronds torn to garnish
• Salt
• Freshly ground black pepper

Method

• Make the pumpkin seeds. Preheat the oven to 180°C/160°C fan/Gas Mark 4. Scatter the pumpkin seeds over a baking tray and scatter over the spices. Give it all a shake to combine. Place the tray in the oven and roast the seeds for 10–15 minutes, until they are lightly coloured and nicely toasted. Leave to cool, then transfer to a food processor and blitz to a crumb. Set aside.
• Make the pickled carrot. Place the pickling ingredients in a saucepan with 300ml of water. Whisk them together and place them over a medium heat. Bring to the boil, then immediately remove from the heat. Leave the liquid to cool, transfer it to an airtight container and keep refrigerated until you’re ready to use. Place the thinly sliced carrot in a bowl and pour over enough pickle liquid to cover. Set aside.
• Increase the oven to 200°C/180°C fan/Gas Mark 6.
• Make the roasted carrots. We don’t peel our carrots, as we feel the softer skin of the variety we use adds to the texture of the dish, but you can peel yours if you prefer. Place the carrots in a baking tray and scatter over the herbs and garlic, and drizzle over the honey or agave and the rapeseed oil. Season well and toss everything together in the tray. Place the tray in the oven and roast the carrots for 15–20 minutes, then add the orange juice to the tray and roast for a further two minutes, or until the carrots are tender but retain a good bite (the exact cooking time will depend on the size of your carrots).
• Chop the roasted carrots into random sizes and divide them equally among four plates. Scatter over the pumpkin-seed crumb, then drizzle over any roasting juices. Add the peach slices and the pickled carrot. Finish with a nice spoonful of crème fraîche and garnish with the fennel fronds.

Nutrition

Calories: 949kcal | Carbohydrates: 152g | Protein: 12g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 219mg | Potassium: 1364mg | Fiber: 11g | Sugar: 133g | Vitamin A: 43846IU | Vitamin C: 25mg | Calcium: 164mg | Iron: 5mg

Root by Rob Howell, photography by Alexander J Collins, is published by Bloomsbury Absolute.

Root: Small vegetable plates, a little meat on the side

• Amazon Kindle Edition
• Howell, Rob (Author)
• English (Publication Language)

£11.83

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Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API

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