Roast carrots and fennel with spices
Fennel's assertive aniseed flavour is mellowed when it's been slowly roasted and its caramel notes meld beautifully with those of the sweet roast carrots and hint of ginger, coriander and cumin.
Fennel, carrots, ginger, coriander, cumin, rice bran oil, salt, pepper
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves two adults as an accompaniment
An easy accompaniment for the braised pork chops or chicken cacciatore - any meat, poultry or fish. Add toasted nuts or seeds, a handful of raisins and some torn up baby cos leaves for added texture and flavour. For an easy vegetarian lunch option try it on grilled sourdough, dressed with lemon juice, a good slosh of olive oil and chopped parsley.
Frozen product, once defrosted, cook, and consume within 48 hours.
Peel back film and place uncovered in a preheated oven at 200C for 20 minutes (from defrosted) to 35 minutes (from frozen). Allow it to rest for 3-4 minutes before serving.