Roasted Carrot and Fennel with Coriander Tahini Cream

Name: Roasted Carrot and Fennel with Coriander Tahini Cream
Total time: 45 min
Yield: Serves: 4 as a side
Ingredients: a pinch of salt; salt and pepper; 5 tablespoons light tahini; 2.5 cm/1 in piece of root ginger, peeled and grated; ¼ teaspoon ground cumin; 1 small chilli; 1 tablespoon agave syrup; a small handful of coriander/cilantro leaves; 350 g/12 oz carrots, halved lengthways; a handful of mint leaves, chopped; olive oil; 2 fennel bulbs (approx. 350 g/12 oz), quartered; 125 ml/4 fl oz/½ cup water; 2 tablespoons lemon juice

Preparation info

Serves:
4
as a side

Difficulty
Easy
Ready in
45 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

I remember the first time I pulled carrots from the ground. Growing up as a city kid, I never knew how to grow food or thought about food coming from the earth. Yet here I was at 23, harvesting carrots I’d sown with my own hands and then creating a recipe with them. My friend Kitzia laughed at me. I was shouting in pure joy, “Can you believe I grew these carrots!” Hands flapping in the air. (If you know me, you’ll know I’m a bit of a flapper.) When I made this dish and we s