Roasted Carrots With Stracciatella And Buckwheat
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/nick-curtola
The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.
Ingredients
1 pound small carrots, any color, scrubbed, tops trimmed, halved lengthwise
1 tablespoon olive oil, plus more for drizzling
Kosher salt
2 teaspoons buckwheat groats
1/2 teaspoon nigella seeds (optional)
1 1/2 teaspoons Champagne vinegar
1 tablespoon fresh carrot juice (optional)
8 ounces stracciatella di bufala, burrata, or fresh mozzarella, torn into large pieces
1 cup (packed) mixed tender herb leaves (such as dill, basil, cilantro, and/or mint)
Instructions
Preheat oven to 425 °F. Toss carrots with 1 Tbsp. oil on a rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown and tender, 15 –20 minutes. Let cool.
Meanwhile, toast buckwheat in a dry small skillet over medium-high heat, tossing often, until fragrant, about 3 minutes. Transfer to a small bowl and stir in nigella seeds, if using.
Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt.
Place stracciatella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment