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Roasted Fennel and baby carrots with quinoa

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Roasted Fennel and baby carrots with quinoa
Roasted Fennel and baby carrots with quinoa
  • 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 1
    Preheat 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 2
    Place 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 3
    Spoon 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

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