Adelicious recipe from Culy’s kitchen: roasted chicory & carrots from the oven, with roasted pecan nuts, almond shavings, soft goat cheese & honey. Sweet, crunchy, a little spicy and full of flavour. Enjoy!
For 4 persons:
- 600 grams of carrots, peeled
- 6 small heads of chicory or 3 large heads
- 100 grams pecan nuts
- 60 grams almond shavings
- 125 grams of soft goat cheese
- Olive oil
- 1 tablespoon ground chili pepper
- 1 tablespoon cinnamon
- salt, to taste
- optional: ras-el-hanout
Preheat the oven to 180 degrees. Peel the carrots and halve the heads of chicory. Place the peeled carrots and the halved chicory with the flat cut side up in a baking dish. Spoon over the honey and then drizzle with olive oil. The amount is to taste: if you like sweet, add a little more honey. Do not use too little, otherwise the vegetables will not caramelize.
Place the baking dish in the preheated oven for 45 minutes. If your chicory heads are small, they can go faster, you should take them out a little earlier than the carrots. This also applies to the carrots: the thicker the carrots, the longer they need. If you’re not sure, put the chicory and carrots in two separate oven dishes, so it’s easier to take them out sooner.
In a dry, hot skillet, toast the pecans with a little olive oil, ground chili pepper, cinnamon and salt. A tablespoon of ras-el-hanout (a spice mix, available at specialty stores) through it is also very tasty. When the pecans are lightly browned and smelling nice, put them in a container and set them aside. Now roast the almond shavings in the same hot frying pan; these brown a little faster.
When the carrots and roasted chicory are cooked and caramelised, arrange them in a nice (preheated) dish. Don’t forget the cooking liquid from the oven dishes; don’t throw it away, but pour it over the vegetables! Add the roasted nuts and finally crumble the soft goat cheese on top.