Calories
Protein
Carbs
Fats
ROASTED FENNEL & CARROTS (V)
Servings: 2
Nutritional values per serving:
calories 383, protein 19g, fat 45g (saturated 14g), carbs 65g (sugar 33g), sodium 665mg
INGREDIENTS
- 2 fennel bulbs, halved lengthways
- 4 large carrots, peeled and halved lengthways
- 1 tsp sea salt
- 8 sprigs thyme
- 130g reduced-fat mozzarella cheese, grated
- 1 tbsp (10g) Parmesan cheese, finely grated
- 1 tsp fresh thyme leaves, chopped
- ½ tsp lemon zest, finely grated
- 2 tbsp (30ml) extra virgin olive oil
- 1 tbsp (15ml) fresh lemon juice
- sea salt and freshly ground black pepper
- flat leaf parsley for garnish (optional)
METHOD
- Pre-heat the oven to 200°
- Add the fennel, carrots, salt and thyme sprigs to a large saucepan and cover with hot water. Bring to the boil, then reduce to a simmer. Cook until the vegetables are just tender, about 12 to 14 minutes.
- Remove and place on kitchen paper to drain, placing the fennel cut side down.
- Mix the mozzarella, parmesan, thyme leaves and lemon zest.
- In another bowl mix together the olive oil, lemon juice, and salt and pepper to taste. Add the fennel and carrot and gently toss to coat.
- Place the fennel and carrot, cut side up, in a baking dish and pour the remaining dressing.
- Place a quarter of the cheese in the centre of each fennel halve.
- Roast for 20 to 25 minutes, or until the cheese is bubbling and golden brown.
- Serve garnished with parsley (optional), a drizzle of extra virgin olive oil and a grind of black pepper.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food