Photo: Gabriel Gurrola
Heritage carrots, goats’ curd, oats and hazelnuts
18 ingredients
30 min + 1 hr
Serves 4
openrecipes
Carrots get the star treatment in this autumnal dish that's bursting with flavour and crunch.
Estimated Nutrition (whole recipe, rough)
633
Calories
9g
Protein
34g
Fat
78g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100ml/3½fl oz white wine vinegar
- 50g/1¾oz caster sugar
- 1 tbsp chopped fresh tarragon
- 10 coriander seeds
- 1 star anise
- 1 bunch yellow heritage carrots
- 100g/3½oz oats
- 50g/1¾oz blanched hazelnutshazelnuts
- 1 tbsp grape seed oil
- 1 bunch orange heritage carrots
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp chopped fresh thyme
- 100ml/3½fl oz carrot juice
- 100g/3½oz butter
- 200ml/7fl oz cream
- 300g/11oz goats’ curd
- leaves, to garnish nasturtium
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes