Roasted carrots with grapefruit and feta salad
An imaginative vegetarian dish that will impress your guests and even win over meat lovers: roasted carrots with garlic potato puree and fresh grapefruit & feta salad. Kikkoman Soy Sauce adds a savoury umami kick to both the carrots and the salad.
Ingredients
For the carrots:
Ingredients for the potato puree:
For the salad:
- Potato puree approx. 180 g
- Roasted carrots approx. 130 g
- Grapefruit and feta salad approx. 90 g
Preparation
Step 1
For the puree: cook the potatoes and garlic in a saucepan over a medium heat in ample salted water for 20-30 minutes until tender. Drain and press everything through a potato ricer while still hot. Bring the milk and butter to the boil and stir into the puree. Season with salt and nutmeg to taste.
Step 2
Make a dressing for the salad with the Kikkoman Soy Sauce, honey and oil. Mix the grapefruit, feta, frisée lettuce, chervil and macadamia nuts in a bowl and toss with the dressing.
Step 3
Spoon the garlic potato puree onto the middle of each plate, arrange the carrots loosely on top, finish with the salad and serve.
Step 4
Knoblauch-Kartoffelcreme mittig auf Teller geben, die Möhren locker darauf verteilen, den Salat darübergeben und servieren.
Tip:
You can thicken the cooking juices from the carrots a little to make a sauce.
Recipe-ID: F1069
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