Suits: GF, DF, Nightshade free, Vegan (contains cashews).
Ingredients:
- 2 tbsp miso
- 3 tbsp olive oil + 1 tbsp for cooking
- ½ cup water
- 4 medium carrots (quartered lengthways)
- 2 fresh shallots (finely diced)
- ¼ medium fennel bulb (finely diced)
- 2 tbsp white sesame seeds
- 2 tbsp chopped coriander (garnish)
- 1 tbsp raw cashews (garnish)
- 1 tsp black sesame seeds (garnish)
Method:
- Preheat oven to 180°c (fan-forced) / 350°f
- Coat carrots in 2 tbsp olive oil and place on baking tray
- Roast carrots for 30-40 minutes OR until they are caramelized on the edges and can be easily pierced with a fork
- Put cashews on a baking sheet
- Roast cashews for about 10 -15 minutes or until light brown color
- Dry toast sesame seeds on medium heat (no oil) until lightly golden and fragrant
- Crush toasted sesame seeds in mortar & pestle until it becomes a dry paste
- Remove cashews from oven and crush into small pieces with mortar and pestle
- Pan fry fennel and shallots with 1 tbsp of olive oil, until caramelized
- Add ½ cup water, 2 tbsp miso and toasted sesame paste to the caramelized fennel and shallots and stir for a few minutes until combined as a sauce
- Put roasted carrots into a bowl and mix with miso sauce
- Garnish with cashews, chopped coriander and black sesame seeds.
Santos Organics is proud to partner with Conscious Grounds Kitchen
This recipe was developed in collaboration with Conscious Grounds Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.
Instagram: @consiousgroundkitchen @erwanmin @giuliana.marie.t
