Roasted carrots with grapefruit and feta salad
Roasted carrots with grapefruit and feta salad

Roasted carrots with grapefruit and feta salad

Total time70 mins
15 minspreparation time
55 minscooking time

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 kick to both the carrots and the salad.

Ingredients

10 portion(s)

For the carrots:

1 ½ kg
colourful carrots, washed, with tops attached
300 g
onions, sliced
100 g
butter
5 
bay leaves, fresh
2 
star anise
2 
sprigs of thyme, washed
50 g
honey
500 ml
vegetable stock

Ingredients for the potato puree:

1 ½ kg
floury potatoes, peeled and diced
10 
garlic cloves, peeled
500 ml
milk
100 g
butter
5 g
salt
3 g
nutmeg

For the salad:

30 g
honey
30 ml
olive oil
300 g
grapefruit, segmented
300 g
feta, diced
100 g
frisée lettuce, ready to serve
20 g
chervil, picked
100 g
macadamia nuts, roasted and salted
Allergens:
Soy, milk, nuts, celery, gluten
Total weight per portion:
400 g
Weight per ingredient:
  • Potato puree approx. 180 g
  • Roasted carrots approx. 130 g
  • Grapefruit and feta salad approx. 90 g

Preparation

Step 1

To prepare the carrots, trim the green tops to approx. 5 cm. Place the onions and carrots on a baking tray with the butter, bay leaves, star anise, thyme and honey and roast in a preheated fan oven at 220 °C for 10-15 minutes until golden brown. Add the vegetable stock and Kikkoman Soy Sauce and leave to cook for about 10 minutes. Cooking times may vary depending on the thickness of the carrots.

Step 2

For the puree: cook the potatoes and garlic in a saucepan over a medium heat in ample salted water for 20-30 minutes until done. 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 3

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 4

Spoon the garlic potato puree onto the middle of each plate, arrange the carrots loosely on top, finish with the salad and serve.

Tip:

You can thicken the cooking juices from the carrots a little to make a sauce.

Recipe-ID: F1069

Recipe as PDF

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