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Roasted Carrots Truffle Burrata

Posted By:MB Team

Cooking Time : 45 Min


At 30 calories and less than one gram of fat, carrots should be a mainstay in any healthy diet. They are loaded with eyesight-protecting vitamin A. The fiber and potassium in carrots may help manage blood pressure. Carrots contain vitamin K and small amounts of calcium and phosphorus. All of these contribute to bone health and may help prevent osteoporosis.

Preparation Method

Take 1 & 1/2 lb carrots with green top. Use a vegetable peeler to peel 2 carrots into thin ribbons, scrub and trim remaning carrots, reserv leaves and tender stems. Take 4 garlic cloves, peel one garlic clove and rest 3 garlic cloves leave unpeeled but lightly crushed.

How To Cook

Heat oven to 500º, Heat 1/4 cup extra virgin olive oil in a 12º ovenproof skillet over medium high. Add trimmed carrots and 1 tsp. salt, cook, turning carrots as needed, until browned, 6-8 minutes. Add 3tbsp unsalted butter and crushed garlic, roast until carrots are tender, 10-12 minutes. Pulse three-quarters of carrot leaves and stems, 1 tsp. salt, the peeled garlic, 1/4 cup basil, 1/2 cup walnuts and 1/4 cup grated parmesan in a food processor until coarsely ground. Add 3/4 cup extra virgin olive oil, puree into a smooth pesto. Arrange roasted carrots on serving platter with 8 oz. burrata. Place peeled carrot in a bowl. Add remaining oil, carrot leaves and tender stems, salt and basil, plus lemon juice, toss to combine sprinkle over carrots and burrata. Spoon about 1/3 cup pesto over carrots and sprinkle with more parmesan, serve remaining pesto on the side.

  • Basil Leaf
  • Capsicum Red
  • Dill Leaf
  • Garlic Indian
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