- 0:15 Prep
- 0:40 Cook
- 8 Servings
- Capable cooks
Celebrate the end of the growing season with this bountiful Autumn dish.
Ingredients
- 4 bulbs baby fennel
- 2 bunches Dutch (baby) carrots, trimmed, peeled
- 1 bulb garlic, cloves separated, unpeeled
- 6 sprigs lemon thyme
- 50g (1/4 cup) quinoa, (see note) rinsed, drained
- 60ml (1/4 cup) extra virgin olive oil
- 75g soft goat’s cheese, crumbled
Method
- Step 1Preheat oven to 200C. Trim fennel stems to 2cm. Pick fronds from the trimmings, then discard the stems. Cut fennel bulbs into 1cm-thick slices, cutting lengthwise through the root end to keep slices intact.
- Step 2Place the fennel, carrots, garlic and thyme in a large roasting pan. Scatter with quinoa, drizzle with oil, then pour over 180ml (3/4 cup) water. Season with salt and pepper. Roast for 40 minutes, turning halfway, or until the vegetables are tender and the quinoa is soft.
- Step 3Spoon onto a platter. Scatter with reserved fennel fronds and goat’s cheese. Serve at room temperature.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
602 kj
Energy
9g
Fat Total
2g
Saturated Fat
4g
Fibre
4g
Protein
4mg
Cholesterol
83.7mg
Sodium
5g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Quinoa, from supermarkets and health food shops, is a grain native to South America.
Serves 8 as part of a banquet.
- Author: Sophia Young
- Image credit: William Meppem
- Publication: MasterChef
