Spice Road Spices
Artisan Spice Merchants

The Art of Flavour

 

Julienne of Glazed Carrots with Fennel, Mint and Zucchini

A perfect display of wonderful fresh flavours

Ingredients

  • Julienne of glazed carrots with red onion, fennel, mint and zucchini squares

  • Ingredients - serves 4-6

  • 5 x Medium carrots - cut into julienne stips about 5cm

  • 1 x Medium/large red onion. Cut into half moon portions

  • Olive Oil

  • 1 x Fennel bulb, cut into half moon portions

  • 1/2 Cup mint leaves, broken

  • 1 x Tablespoon sherry vinegar

  • 1 x Handful of raisins

  • 1 x Zucchini, cut into 2cm squares

  • 4 x Teaspoons of SpiceOn Vegetable Spice Blend. See note.

  • 1 x Tablespoon lemon juice

  • 1 x Pinch nutmeg

  • Black pepper

Preparation

In a heavy based pan add Olive Oil or Ghee and cook the carrots, comfortably spaced, stirring to get a nice charred look at the ends, until soft but still a little firm. About 10 minutes. Remove and keep warm.

Now add the Onion and Fennel to the pan - add more olive oil if needed and cook down until soft and caramelised.

Add the SpiceOn Vegetable Spice Blend, Zucchini Squares, Nutmeg, Raisins, and Pepper to taste and Lemon Juice. Take care not to burn the Spices.

Return the Carrots and stir adding the Sherry Vinegar. To finish top with the torn mint leaves and serve. Perfect !

Note: Should you wish to blend your own spices, The SpiceOn Vegetable Blend contains: Fennel, Cumin, Coriander, Turmeric, Thyme, Parsley, Dill.