Roasted winter carrot with cumin, radish sprouts and Hippo Tops, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 2 large yellow carrot
• 2 large blood carrot
• 2 garlic cloves
• Cup of purple radish sprouts
• Cumin powder verstegen
• Olive oil Iluigi
• 150 g bio légumaise carrot with ginger
• Cup of Hippo Tops - Koppert Cress
• Black pepper Verstegen
• Coarse sea salt Verstegen

Carrot:

• Peel and wash the carrots.
• Cut in half lengthwise. Season firmly with sea salt, black pepper and cumin powder. Now add some olive oil and pressed garlic.
• Mix everything well. Place on the BBQ, not in full heat.
• Cook for about 30 to 40 minutes.
• Turn regularly so they don’t burn.

To finish off:

• Place on each plate a half, warm carrot of each variety
• Spoon 3 scoops of légumaise. Divide some shoots and Hippo Tops over this.
• Finish with a few drops of olive oil and some cumin powder.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 45 minutes 
Techniques: veggies 
Plate: Wild White Plate